Ingredients (Serves 4)
300ml extra virgin olive oil
1.75kg chicken
175ml white wine
800g cubed Maris Piper potatoes
Large knob of butter
30ml whipping cream
4 onions, finely sliced
40 large cloves of garlic
4 – 6 sprigs of thyme
2 bay leaves
Salt and pepper
Heat oven to 180C/fan 160C/gas 4.
Heat 15ml of the olive oil in a frying pan and brown the chicken then transfer to a deep casserole dish.
De-glaze the frying pan with the white wine and pour over the chicken. Add the garlic and pour over the remaining oil. Season with salt, pepper, thyme and bay leaves.
Seal the casserole dish and bake for 1 hour 30 minutes. Remove and allow to stand for 10 minutes.
Cue the potatoes and boil for 15mins or until tender. Drain and mash. Stir in the butter, cream, finely sliced onions and 2tbsp of the chicken juices.
Carve the chicken and serve with the mashed potato – squish the garlic cloves out of their skins as you eat.
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