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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. 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. Fry the chicken separately in vegetable oil until golden brown.
In a clay pot, layer the fried chicken 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.
