Chicken with Olives in Corsican Style
Rinse the chicken, pat dry, cut into 8 pieces and season with salt and pepper.
Rinse the tomatoes, peel, remove seeds and cut the flesh into slices. Drain the olives.
Trim the button mushrooms and cut in half, if required. Peel the sweet potatoes, rinse and cut in halves.
In a pan, add the bacon and vegetables and saute briefly. Season with salt and pepper and lay by the chicken pieces. Deglaze with the cognac and pour the chicken broth over.
Bake the chicken in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 45-50 minutes. Sprinkle the cooked chicken with the braising juices. Serve the chicken pieces with the vegetables.