1.2kg whole chicken
2 onions, chopped
8 cloves garlic, roughly chopped
1 leek, roughly chopped
1 stick celery, roughly chopped
1 bunch parsley, roughly chopped
150ml white wine
1 lemon, quartered
Crusty bread, to serve
Preheat the oven to 180°C.
Heat a large oven-proof sauté pan over medium-high heat and melt the butter, then add the whole chicken and season with salt and pepper. Cook for a few minutes on each side until browned all over, then remove from the pan.
Add the onions, garlic, leek and celery to the pan and coat in the pan juices. Sweat off for three minutes, then return the chicken to the pan. Scatter the parsley around the chicken, then pour the white wine and milk over the top. Squeeze the lemon juice over the chicken then drop the lemon quarters into the pan. Cover with a lid then place into the oven for 25-35 minutes, then remove the lid and cook for a further 25-35 minutes uncovered in the oven. Chicken might take longer in the oven depending on size.
Serve the chicken with crusty bread and butter on the side.