Gaby
4
Sauté 3 finely chopped onions until golden brown. Dice sweet bell peppers and chili peppers, then cook them with the onions until the peppers are slightly tender. Next, add 1 kg (about 2.2 lbs) of oyster mushrooms, season to taste, and sauté for about 10 minutes over medium heat. Cut 1 kg (about 2.2 lbs) of chicken breast into cubes and fry it separately from the vegetables until golden brown in vegetable oil.
In a clay pot, layer the meat and the vegetable-mushroom mixture. Pour in 200 ml (about 0.8 cups) of dry white wine and bake for 20-30 minutes in a preheated oven at 180 degrees Celsius (about 350 degrees Fahrenheit). When serving, sprinkle with chopped parsley.
