Ingredients

• 2 pcs eviscerated hens
• 600 g yellow peppers
• 200 g spring onions
• green olives
• desalted capers
• dry white wine
• extra virgin olive oil
• salt

For the recipe of roast hen and peppers, rinse the hens under the water, place them in a baking dish and oil them with a little oil. Peel the peppers and the onions and cut them into strips. Add them to the fish in the pan and season with a drizzle of oil, half a glass of white wine and a pinch of salt. Bake at 180 ° C for about 20 minutes. Remove from the oven and add a dozen olives and a spoonful of capers. Complete to taste with tomatoes.

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