Mexican chicken

Take about 1-1,5 kg amount of chicken pieces (complete legs, upper thighs, drums and breasts are the best, but in theory any part can be used, best if they still have the bones, and the skin as that is more tasty) and apply some salt and pepper to them from the outside.

Put them in a baking pan, that is big enough to have the chicken laid out in one level (best if the chicken can fill the pan relatively well, so not much space is left between the chicken parts, and best if the pan has a lid as you will bake it with the top covered) .

Layer bacon slices (1-2 mm thick) on top of the chicken pieces. No need to cover them fully, one nice slice of bacon per drum should do it.

Slice 2-3 head of lilac onions (can be done with regular ones, but the lilac version adds to the color of the end results) into half, and then slice them to about 1-2 mm thickness, and layer them on top of the bacon slices.

Mix 1-2 tablespoon of honey, 4dl of red wine (if the wine is dry then 2 spoons of honey should do it, if the wine is sweet, one spoon of honey is enough), and 1 can of tomato purée (about 100-140g) together. To let the honey melt you can apply some heat to the mixture with the microwave oven. Pour the mixture into the pan. I does not need to cover the chicken parts completely, but it is advisable if they are well surrounded with the mixture. If the pan and the amount of chicken needs more mixture, then mix some more and pour that also onto them.

Cover the pan with the lid (or with aluminum foil if it has no lid) and put it in the oven that you preheated for about 180-200 degrees Celsius.
Let it bake for about 1 hour, and check if the chicken is soft enough. If not then bake some more minutes.

Take of the lid/covering foil, and bake another 10-20 minutes on 130-150 degrees Celsius to let the liquid thicken a bit. Be careful not to burn the onions.

Serve with cooked rice, salad and of course red wine.

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