1 (3 lb.) chicken, cut into serving pieces
1 tbsp. oil
2 tbsp. mustard
1/4 lb. boiled ham, diced
10 sm. onions
2 tomatoes, peeled, cut into slices
1/2 c. port wine
1/4 c. brandy
1 c. dry white wine
1/2 tsp. salt
Pepper
2 tbsp. butter
1 tbsp. cornstarch
2 tbsp. cold water

Brown the chicken pieces in hot combined butter and oil. Remove the chicken and brush with mustard. Arrange the chicken in a baking casserole. Place ham over the chicken and add onions and tomatoes to the casserole. Add port wine, brandy and white wine. Season with salt and pepper and dot of butter. Cover and cook in oven at 350 degrees for 1 hour. Stir cornstarch paste into juices, cook 2 minutes. Serve over rice.