1.35kg/3lb chicken, preferably organic
15ml/1 tbsp sunflower oil
240g/40 garlic cloves (from 2-3 bulbs), unpeeled
150ml/5fl oz vermouth
250ml/9fl oz chicken stock
90g/6 spring onions, trimmed and finely sliced
300g/10½oz kale, stems trimmed off and shredded
300ml of double cream
Salt and pepper to taste
A handful of fresh thyme sprigs
1kg/2lb 4oz maris piper potatoes, peeled and chopped
1) Preheat the oven to 200C/400F/Gas 6.
2) Generously season the chicken inside and out with salt and black pepper. Sprinkle with the thyme over all sides.
3) Melt the butter with the oil in a large flameproof casserole. Brown the chicken over a medium-high heat for a couple of minutes on each side.
4) Add the whole garlic cloves to the casserole. Pour over the vermouth and chicken stock.
5) Cover the casserole with a tight-fitting lid and bring the liquid to a simmer on the hob, then transfer to the oven for 1¼ hours, or until the chicken is thoroughly cooked and the garlic is completely softened.
6) Remove the chicken and garlic from the casserole and set to one side covered with foil to keep warm.
7) Add 100ml of the cream to the liquid in the casserole and bring to a gentle simmer for a couple of minutes before pouring into a warmed jug ready for serving.
8) 30 mins before the end of the casserole cooking time start making the colcannon.
9) Put the potatoes in a large saucepan of boiling water and cook for about 15-20 minutes, or until very tender.
10) While they are cooking, heat 25g/1oz of the butter in a large non-stick frying pan and fry the kale for four minutes, stirring regularly until it’s tender.
11) Add the spring onions and cook for one minute, stirring.
12) Warm the remaining cream and butter in small pan.
13) Mash the potatoes with the cream and butter until smooth and season to taste.
14) Add the kale mix to the potatoes and stir together until combined.
15) Carve the chicken into chunky pieces and serve with the garlic, sauce and colcannon.