Instructions: Place chicken, skin side down, in large heavy skillet (pieces may overlay). Add onion, vinegar and cloves. Cover and cook over low heat until tender, about 40 minutes, turning and basting several times.

Combine mustard and tomato paste. Skim as much fat as possible from chicken. Stir in mustard-tomato mixture until well blended with chicken and broth. Continue cooking uncovered over medium-low heat 15 minutes. Discard cloves before serving.

6 to 8 servings.

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