Prep time 15 minutes
Cook time 50 minutes
Serves 4 to 6
1 Nichols ethical free range whole chicken
6 button mushroom, cut in halt
4 shitaki mushroom, cut in half
3 cloves garlic
6 dutch carrots, tops removed
4 squash, cut in half
4 dutch cream potatoes, cut in halt
6 pickled onion, cut in half
2 Tbsp Pukara olive oil
25g Ashgrove garlic and herb butter
1 cup Taltarni white wine
1 cup chicken stock
2 tbsp Meander Valley creme fraiche
1 bunch thyme
Step 1 Preheat oven to 180 degrees. Divide chicken into maryland's, wings and crown. Add to a pan over medium to high heat to brown the surface, approximately 5 minutes on each side.
Step 2 Remove chicken from the pan and set aside. Add all vegetables to the pan along with the olive oil and let sit over the heat for 5 minutes, toss and cook for another 5 minutes. Add butter, white wine, chicken stock, thyme and chicken to the pan. Place in the oven and cook for 15 to 20 minutes.
Step 3 Take pan from the oven and remove chicken, allow to rest. Add creme fraiche and place the pan back over the stovetop over low to medium heat. Simmer for another 5 to 10 minutes until the gravy has reduced.