Spanish Chicken

Carve poultry into 8 pieces, season with salt and pepper.

Heat olive oil in the roaster, brown poultry parts on 2 or possibly automatic cooking setting 8-10. Clean the spring onions, cut them to a length of 8 to 10 cm, add them, put the roaster in the preheated oven at 180 to 200 degrees and steam them for about 20 min. Cut tomatoes in half, add with olives, whole mushrooms, garlic pressed through, chopped peppers, season with salt, season with pepper and stew for another 15 min. Arrange chicken and vegetables on a platter, keep warm. Deglaze the meat stock with white wine, evaporate some of it, add whipped cream, season with parsley, salt and pepper, pour over meat and vegetables.

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