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1
Preheat an oven to 350 degrees F. Rub the chicken all over with the oil, and loosely stuff the cavity with 3 onions, 1 garlic clove and 1 sprig of parsley.
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2
Set aside.
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3
On the bottom of a 3-quart terra-cotta jug or deep heavy casserole, spread half the proscuitto, 2 sprigs parsley, 4 onions, 1 garlic clove, 1 bay leaf and all of the giblets.
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4
Place the chicken head-first in the pot, or breast-side up in a casserole.
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5
Scatter the remaining onions, garlic, 3 sprigs parsley, proscuitto and bay leaf around and on top of the chicken.
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6
In a small bowl, combine the tomatoes, wine, Port, brandy, mustard, and pepper, and pour over the chicken.
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7
Cover the pot or casserole and bake for 1 1/2-2 hours, or until chicken is cooked through.
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8
Remove pot from the oven, and carefully remove the onions and reserve.
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9
Drain the liquid from the pot into a large skillet.
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10
Lift out the chicken and transfer to a roasting pan fitted with a rack.
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11
Use a slotted spoon to lift out the giblets from the pot, along with any remaining whole onions and add them to the reserved onions.
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12
Set the skillet of liquid over high heat, bring to a boil, reduce to a simmer and cook for 10 minutes, or until liquid is reduced by half, stirring often.
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13
Preheat a broiler.
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14
Place the chicken under the broiler for 3 to 4 minutes, or until browned.
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15
To serve, cut the chicken into pieces and arrange on a large platter.
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16
Scatter the onions and giblets around the chicken, and spoon some of the warm sauce over the top.
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17
Garnish with parsley sprigs and pass extra sauce.
