Heat oven to 180C/160C fan/gas 4. Put
the chicken in a flameproof casserole
dish and pour over 600ml water and the
wine. Stud the onion with the cloves. Add
to the pan with the bouquet garni, garlic
and seasoning, then bring to the boil.
Cover and put in the oven for 1½ hrs.
To make the garlic cream, simmer the
unpeeled garlic cloves in a small pan of
water for 30 mins until soft. When cool
enough to handle, squeeze out into a
bowl and mash with salt and pepper. Stir
in the crème fraîche and tip into a bowl,
then keep in the fridge until needed.
For the stuffing, mix the meats in a
bowl. Heat the oil in a small pan and
gently fry the shallots and garlic until
softened but not browned. Add to the
bowl with the egg, parsley, breadcrumbs,
seasoning, then mix well. Shape into
18 balls and put in a shallow baking tray.
Remove chicken after 1½ hrs and put it
on the hob on medium heat. Place the
stuffing in the oven for 25-30 mins until
browned and crisp. Add the vegetables
to the chicken pot. Cook for 25-30 mins,
then lift out the chicken to a plate and
keep the veg warm in the stock.
Remove chicken’s skin, and break the
flesh into chunks. Put on a warm platter
with the stuffing and the veg. Add a ladle
of cooking stock and the parsley. Serve
the rest of the cooking juices in a jug.