New Years' Eve Chicken Stew

Oudejaarspot

one chicken (at least 1 kilogram)
salt, pepper,
50 grams butter
1 small white or bok choy cabbage
2 large onions
2 large carrots 
2 red bell peppers
500 grams potatoes
½ celery root
¼ liter chicken stock
½ liter red wine
2 cloves garlic
piece of mace aril
2 baguettes or French breads
butter

Thoroughly clean the chicken inside and out, then pat dry and quarter it. Rub the pieces with salt and pepper, heat the butter and quickly brown the four pieces on all sides in a large skillet or pot. Clean and dice the vegetables (discard the seeds of the peppers) and potatoes. Mince the garlic.

Add the stock, wine, vegetables, potatoes and garlic to the chicken, salt and pepper to taste and put in the piece of aril. Cover the pot or skillet, turn down the heat and cook the stew for 60-75 minutes on low heat. Stir the stew once in a while. Serve with oven-warm, crisp bread and butter.