Chicken in Roman Pot

Knead well minced meat with bread soaked in milk, salt, pepper, nutmeg, marjoram and garlic. Stuff chicken with it and close well. Put the Roman pot in cold water for 10 minutes. Meanwhile, peel and slice onions and carrots. Cut leeks into coarse rings, peel potatoes and garlic. Put the vegetables in the romaine pot, season with salt and pepper. Put the stuffed chicken on top, pour white wine over it, cover and let it braise in the oven at 220°C for about 90 minutes.

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