Summary

Ingredients

• 1 chicken (approx. 300 g)

For the filling:

• 2 small onions
• 700 g potato (s), waxy
• 4 bell peppers, 2 each red and 2 green
• some oil
• salt and pepper
• rosemary
• Mustard, heat as desired
• 200 ml white wine
• 200 ml chicken broth

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Instructions

1. Wash the chicken thoroughly under cold water, rub dry and rub salt and pepper inside and out. Put aside.
2. For the filling, peel or halve and core the onions, potatoes and peppers. Roll everything.
3. Heat the oil in a large pan, fry the diced vegetables in it for approx. 10-15 minutes (fry rosemary as well), season with salt, pepper and season with mustard. Preheat the oven to 225 degrees.
4. Place the chicken breast up in a large or deep casserole dish and stuff it with the potato and pepper filling. Spread the remaining filling around the chicken in the baking dish.
5. Top up with wine and broth and cook in the oven for 70 - 90 minutes. If necessary, brush the chicken with the wine broth while it is cooking.