Amanda Laird: Chicken, baby vegetables, wine and cream

Chicken, baby vegetables, wine and cream. Photo / Babiche Martens

Serves 4

1 free-range chicken
Salt and freshly ground black pepper
Fresh thyme
1 Tbs olive oil
1 Tbs butter
½ cup white wine
½ cup chicken stock
½ cup cream
Baby carrots
Baby turnips

1 Preheat oven to 200C. Dry the chicken with paper towels then season and stuff the cavity with thyme.

2 Using a cast iron casserole dish, heat the olive oil and butter on the top of the stove. Add the chicken and brown on all sides which will take approximately 15 minutes.

3 Pour the wine, stock and cream over the chicken then cover with a lid and cook for 50 minutes, basting twice.

4 Add the baby vegetables to the casserole then recover and cook for a further 15 minutes. Transfer the chicken and vegetables to a serving platter to rest. Reduce the juices over a high heat and taste for seasoning before spooning over the chicken and vegetables.