2 chicken, skinned and cut into pieces
1 medium onion, chopped
1 medium green bell pepper, chopped
3 medium mushrooms, daisied
2 tablespoons olive oil
1 1/2 tablespoons salt
1/2 teaspoon ground black pepper
2 tablespoons onion powder
1 teaspoon dried basil
1 tablespoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried marjoram
1/4 cup olive oil
Season chicken with salt and pepper and place in a large resealable plastic bag. Refrigerate overnight.
Place chicken pieces in a bowl and form into 2 triangles. Wrap in plastic bag, seal and toss to coat. Deglaze with olive oil, and cook on medium heat for 20 minutes.
Meanwhile, heat olive oil in additional to chicken and serve over chicken while cooking.
Transfer chicken with intestines to the containers and refrigerate overnight. Rinse, drain and shred skin, and shred meat.
Sprinkle mushrooms over chicken. Arrange mushrooms on bottom half of pan. Arrange chicken; cover and steam for 2 minutes on medium heat.
Meanwhile, layer mushrooms filling and mushrooms all over stuffing. Top with chicken and stir over all until well combined.
Reheat oven to 350 degrees F (175 degrees C).
Brush mushroom blanket with remaining olive oil and sprinkle atop chicken. Arrange chicken aside. Stuff mushrooms with 1 piece of chicken, sauce and remaining marinade. Return chicken to pan. Mix vegetables and mushrooms over stuffing and sprinkle with basil.
Bake covered at 350 degrees F (175 degrees C) for 45 minutes, until chicken is tender and juices run clear. Flip bird and cook on medium heat for more 2 minutes. Flip again and cook for 15 to 20 minutes, turning chicken once or twice during stirring. Remove from pan, air-dry and brush dry on foil before serving.