1 Waitoa free range whole chicken
1 large onion, sliced
3 cloves garlic, finely chopped
250ml white wine
Large handful mixed fresh herbs, chopped
1 cup cream
For the mash
5 large potatoes, peeled
1 clove garlic
1/2 head cauliflower
1/2 cup creme fraiche, or more to taste
Preheat oven to 200 degrees
Heat oil in a large pan over medium heat. Saute the onion and garlic with some salt and pepper until softened. Pour over the wine, herbs and the cream. Remove from heat.
Place the chicken, breast up in a lidded oven-proof pot and pour over the onion-herb mixture.
Drizzle a little olive oil on the exposed skin and season with salt and pepper. Place on the lid and bake for 25 minutes in the oven.
After 25 minutes, remove the lid and continue to bake for another 10-20 minutes until chicken is cooked through or, when pierced with a sharp knife, juices run clear
Serve with mash and crusty bread.
Cook potatoes with the clove of garlic in boiling water until tender, then drain. Cook the cauliflower in boiling water until tender.
Add the cooked cauliflower to the cooked potatoes and mash with a masher until fluffy and combined. Add the creme fraiche and season with salt and pepper. Mash again to mix. Taste, add more creme or seasoning if needed. Serve hot with the chicken and steamed broccolini.