Roast Chicken


PREP TIME 15 minutes
COOK TIME 50 minutes


1 Nichols ethical free range whole chicken
6 button mushroom, cut in half
4 shiitaki mushroom, cut in half
3 cloves garlic
6 dutch carrots, tops removed
4 squash, cut in half
4 dutch cream potatoes, cut in half
6 pickled onions, cut in half
2 tbsp Pukara olive oil
25g Ashgrove garlic and herb butter
1 cup Taltarni Fumé Blanc
1 cup chicken stock
2 tbsp Meander Valley crème fraiche
1 bunch thyme


Step 1
Preheat oven to 180ºC. Divide chicken into marylands, 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 15-20 minutes.

Step 3
Take pan from the oven and remove chicken, allow to rest. Add crème fraiche to the pan and place over the stovetop on a low to medium heat. Simmer for another 5-10 minutes until the gravy has reduced.