Difficulty: Hard

PREPARATION
Clean and wash the chicken, dry and spray it with half of the lemon juice and season. Let it sit outside of the fridge but in a fresh place away from air drafts.

Chop the bacon and sauté in a saucepan until it is browned, remove it with the skimmer and use the same juice to brown the chicken, add 2 crushed garlic cloves, the bay leaf and spray with the broth.

Cover the saucepan and take it to moderate oven during 30 minutes. Meanwhile blanch the olives passing them through boiling water for a moment and rinse with water with the rest of the ingredients.

Dry both and add them to the saucepan with the processed tomato.

Season and add 1 tbsp of sugar to reduce the tomato's acid taste. Return the saucepan uncovered to a moderate oven for 20 more minutes.

Remove the saucepan, spray the chicken with the brandy and flambé and let the flame consume. Cut the chicken in 4 pieces and serve with the mushrooms and olives as accompaniment.

INGREDIENTS
1 chicken (3 lbs)
Juice of one lemon
3.5 oz of bacon cut in no more than 4 slices
2 cloves of garlic
1 bay leaf
1 cup of chicken broth
3 oz of boneless olives
10.5 oz of mushrooms
5 oz of natural tomatoes, processed
1/2 cup of brandy
Salt
Sugar
Ground white pepper