Recipe from: Adrian Richardson
INGREDIENTS
• 1 Whole Chicken, seasoned and trussed
• 50 g butter
• 2 onions chopped
• 8 cloves garlic, roughly chopped
• ¼ cup rosemary
• ¼ cup thyme
• 1 bay leaf
• Silver beet
• 1 leek roughly chopped
• 150 ml white wine
• 200 ml cream
• 300 ml milk
• 1 lemon halved
METHOD
1. Season the chicken cavity with salt, pepper, herbs, and a little lemon. Season
the skin generously with salt and pepper.
2. Heat a heavy-based pan over medium–high heat with olive oil. Place the chicken
in the pan (legs first, laying it away from you) and brown well on all sides until the
skin is golden. Remove and set aside.
3. Add the garlic to the hot pan, followed by the leek, onion, and bay leaves.
4. Add a generous amount of butter and let it melt, coating the aromatics.
5. Wash the silverbeet thoroughly. Separate stems from leaves, slice the stems on
an angle, and roughly chop the leaves.
6. Add the silverbeet stems and leaves to the pan and cook until wilted and
softened.
7. Nestle the chicken back into the pan, sitting it on top of the vegetables.
8. Pour in the cream and milk (about 300 ml), then squeeze over the lemon juice.
9. Transfer the pan to a 180°C oven and roast for 35–40 minutes, or until golden
and cooked through (thigh should reach 72°C).
10. Remove the chicken and rest briefly. Spoon the vegetables onto a serving dish,
place the chicken on top, and pour over the lemony cream sauce. Serve hot.
