Chicken on rustic tomato vegetables

Ingredients for 4 servings:

• 3 pointed peppers, red and yellow
• 1 pack of mushrooms, 250 – 500 g, brown
• 1 pack of cocktail tomatoes
• 3 small onions, red
• 3 garlic cloves
• 1 bunch of parsley
• 1 kg potatoes (mini potatoes)
• 500 g tomatoes, pureed
• ¼ liter red wine
• 1 chicken, size according to hunger and number of people, alternatively chicken parts
• salt and pepper
• possibly thyme and rosemary
• Chicken seasoning
• possibly apples

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 25 minutes

delicious feast

First, roughly chop the vegetables (just halve the cocktail tomatoes) and divide them into separate bowls. Wash the potatoes and leave them whole. Roughly chop the parsley, then sear the mushrooms, season with salt, and add half of the parsley. Then deglaze with a splash of red wine. Transfer everything to a prepared pan (roasting pan). Next, sear the bell peppers, deglaze with a splash of red wine, and add to the mushrooms in the pan, spreading them out evenly. Then, sauté the roughly chopped onion with the roughly chopped garlic. Return to the roasting pan and spread them out. Distribute the cocktail tomatoes, passata, and the remaining parsley evenly over the top. Season with salt and pepper. Spread the potatoes over the entire pan and press down lightly. Rub the entire chicken with roast chicken seasoning, and season with rosemary and thyme if desired. I always stuff the whole chicken with apples. Finally, sear the chicken (or the chicken pieces) in a pan on each side and place them on top of the potatoes in the roasting pan. Bake the whole thing in a preheated oven at 200°C for 1 to 1 1/2 hours. Brush with red wine occasionally. Tip: Feel free to use other seasonal vegetables.