Italian Potted Chicken
1 pound whole chicken, about 3
4 tablespoons butter, divided
1 small yellow onion, diced
2 cups tomato sauce
1 cup tomatoes (I used roma), peeled, seeded and chopped
Add 1 tablespoon of butter to the Dutch oven, lower the heat to medium low and cook the onion, stirring frequently, until it is soft, about 5 minutes. Pour the tomato sauce in with the onion and add the tomatoes and herbs; stir well. Place the chicken back into the Dutch oven, breast side up, on top of the tomato sauce and lay 4 – 6 slices of bacon on top (reserve the rest), covering the chicken.
Baked, covered, for 1 hour, turning the chicken over at 20 minutes and again at 40 minutes; remove the bacon from the chicken before turning, then lay it over the chicken again before returning to the oven. After an hour, remove the lid and the bacon and bake for an addition 20 – 30 minutes, allowing the skin on the breasts to get crispy.