Finely dice the onions. 4 cloves of garlic through a press form. Cut the tomatoes into quarters lengthwise and remove the seeds. Tie half of the kitchen herbs into a bunch, pluck the rest and chop the leaves. Cut the pepper in half lengthwise and remove the seeds.
Rinse and dry the cooled poulard inside and out. Separate the wings at the base to the breast. Separate the legs and cut in half at the joint into upper, and lower legs. Separate the breast with bone from the back using a heavy kitchen knife or possibly poultry shears and cut into 4 pieces.
Heat 3 tbsp olive oil in a casserole. Season the poultry pieces with salt and roast in the oil over medium heat for about 5 to 6 minutes on all sides until golden brown. Then remove and sauté the onions and garlic in the oil over medium heat for 4 to 5 minutes until colorless. Add the bouquet of herbs, pour in the wine and chicken stock and let it bubble up.
Add the chicken pieces, pepper halves and bay leaves and simmer gently for 45 minutes over medium heat with the lid slightly open.
In the meantime, cut the bread into 12 slices. Brush the slices on one side with the remaining oil. Bake in a heated oven at 200 °C on the 2nd rack from the bottom for about 5 to 6 minutes until golden brown (convection oven 175 °C, gas mark 3). Peel the remaining garlic clove and rub it on the bread slices.
Remove the chicken pieces from the cooking pot and cook in a large
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