Pot Roast Whole Chicken with Thyme and Parsley Cream Sauce

Pot Roast Whole Chicken with Thyme and Parsley Cream Sauce
Ingredients
  • 1 x 1.6 kilogram (3.5 pound) free range chicken

  • 2 tablespoons olive oil

  • 1 large onion, finely sliced

  • 1 tablespoons flour

  • 125 millilitre (4 fluid ounce) white wine

  • 200 millilitre (7 fluid ounce) chicken stock

  • 200 millilitre (7 fluid ounce) double cream or crème fraiche

  • 2 teaspoon Dried Thyme

  • 1 tablespoon Flat Leaf Parsley

  • Sea Salt, and

  • Ground Black Pepper , to season