1. Bring to boil, reduce heat, cover and simmer 30 minutes
   • about 3 lbs. (1300 g) chicken, cut in pieces. I prefer to skin the chicken pieces, both to reduce fat and because I like crispy, roasted skin but not soggy, simmered skin ¹⁾.
   • 1/2 Cup (12 cl) water
   • a little salt : this is not going to be drained, so salt as you would that amount of chicken.
   • 1 bay leaf or 3/2 bay leaves
   • 6 peppercorns (black)
2. Blend together
   • 1/8 Cup (3 cl)– 2 Tb (2 CàS)– mustard
   • 1/4 Cup (6 cl) white vinegar – good white vinegar, cider or white wine, not the stuff one washes windows or descales with!
3. Peel and slice
   • 3-4 tomatoes
4. Halve, vertically (top-to-bottom or vice-versa), then thinly slice the halves of
   • 1 medium onion
5. stir mustard/vnegar into broth
6. top with tomato slices and onion slices
7. cover and simmer 30 minutes more
8. Option ²⁾ : add 2-4 oz. (57-114g) canned peas

Serve with mashed potatoes or rice or similar, so the sauce doesn't go to waste.