1 chicken weighing 1 ½ kg
750 g of potatoes
250 g of onion
4 fresh bell peppers
2 dl sour cream
2 slices of bread dipped in milk
Drain 2 slices of bread from the milk and strain. Add egg, pepper, salt and one head of chopped and fried onion.
Fill the chicken with this stuffing. Sew the opening.
Also fry the other onions and add sliced potatoes.
Stir the mass, divide it into two parts and arrange in a baking tray, leaving space for the chicken in the middle.
Arrange the sliced fresh bell peppers over the potatoes. Arrange sliced tomatoes over them. Put the oil-coated chicken in the middle.
Bake in the oven, pouring the meat over the juice.
Cut the roasted meat into pieces, arrange it in a pan, pour over the sour cream and bake for another 15 minutes.