Ingredients

• 1 whole chicken
• 8-10 small shallots (peeled)
• 10 garlic cloves (peeled)
• 3 sprigs of fresh thyme (or half tsp dried)
• 1 small sprig fresh rosemary (or half tsp dried)
• 2 cups chicken stock (home made with carcass please)
• 1 cup crème fraiche
• 1 cup white wine

Steps

• Step 1

  Breakdown chicken, add salt and pepper and brown in pan with olive oil over medium heat. Sprinkle rosemary and thyme leaves. Turn heat to low, continue to brown both sides until nicely caramelised. Finish cooking in oven. Bake for 15-20 min at 375°F – 190°C.

• Step 2

  For the sauce, sauté over low heat the peeled garlic cloves and peeled shallots in olive oil until golden brown. Once brown, deglaze with white wine and reduce by half. Add the chicken stock and reduce liquid by three quarters still on low heat so the onions cook through. Add the crème fraiche and mix well.

• Step 3

  Remove chicken from oven, place on serving plates and pour the sauce around it. Garnish with thyme and rosemary leaves. Great meal with French fries and green beans.

Little Tips

for extra flavour, deglaze the chicken pan with a little stock and pour content into the sauce. It will darken in colour but intensify in flavour. You can make the sauce the day before and simply cook the chicken when you’re ready.