Preparation

• Clean the champignon mushrooms: use a knife to remove the dirt from the stems, and gently wipe away any soil residue from the caps with a damp cloth.

  

• Now dice both the caps and stems very finely. Add a bit of oil and a garlic clove to a large pan; once the oil is hot, add the chopped mushrooms and a bit of salt. Let them cook for about ten minutes, allowing them to dry thoroughly.

  

• Meanwhile, prepare the béchamel by placing the butter and flour in a saucepan, heating over low heat while stirring with a wooden spoon. Once a paste (the roux) forms, add the warmed milk and continue to stir until smooth and homogeneous. Let it cool slightly.

  

• Add the béchamel to the mushrooms, mix, and cook for a few minutes. Let the mixture cool to lukewarm.

  

• Crumble the slices of white bread with your hands, add them to the mushrooms, and mix well.

  

• Dice the provolone very finely and mix it into the mushroom mixture.

  

• Stuff the chicken with the mixture, trying to distribute it evenly to the bottom.

  

• Close the opening well with a needle and kitchen twine, ensuring the stuffing doesn’t come out.

  

• Wash, peel, and dice the potatoes. Grease a pan about 12 inches in diameter with a bit of oil, place the potatoes with a bit of salt, some sage leaves, and rosemary sprigs. Let them season, then add the chicken, greasing the surface with a little oil and sprinkling with a bit of fine salt. Cook for about an hour and a half, placing it in the lower part of the oven. If the surface browns too much, cover with a sheet of aluminum foil.