1 large free-range chicken
3 tbsp olive oil
12 shallots, peeled & left whole
12 cloves garlic, peeled & left whole
1 kg potatoes, peeled & cut into chunks or left whole depending on size
120ml white wine
300ml stock or water
4 bay leaves
Salt & Pepper
Preheat the oven to 160C.
Melt the butter with the olive oil in a deep-lidded casserole dish or cast iron saucepan.
Add the chicken to the pot and brown it on all sides. Turn it around carefully for about 15 minutes making sure it colours nicely. Remove the chicken and place on a plate.
Add the shallots and garlic to the pan. Allow to cook for a few minutes whilst moving them around so as not to burn.
Pour in the white wine and allow to bubble before adding the potatoes. Coat the potatoes and shallots with the buttery wine mixture.
Add the stock and bay leaves along with some seasoning before finally placing the chicken back in the pot. Arrange the vegetables around the chicken so it’s surrounded and not just sitting atop them.
Bring to a simmer and place the lid on before placing in the oven for 1 –11/2 hours.
Once cooked the juices should run clear from the chicken, the potatoes should be tender and the gravy lightly coloured and highly flavoured.
You could of course serve the gravy as is or thicken it in a smaller pan using cornflour or leave it reduce slightly by simmering rapidly whilst you carve the chicken.