Chicken in madrid

Grate the gutted chicken with salt and pepper. In a pan, melt the oil, put the finely chopped onions, fry lightly and add the peeled, finely chopped champignons, pour in some water and simmer until half cooked. Stuff the chicken with the prepared filling, sew and fry on all sides in the remaining oil. Peel and cut the potatoes into wedges, cut the peppers into rings along with the seeds. Add vegetables to the pan, pour wine (if necessary - add water). Simmer the chicken until tender, often watering with gravy. Serve the chicken, watered with sauce, with white bread and green salad.