Wine Poached Chicken with Root Vegetables

Ingredients

• Peel the onions, cut a small slit in the root end, then stud each onion with a couple of cloves.
• Make a bouquet garni by placing the rosemary and thyme sprigs inside one of the green leek leaves and tie together tightly with some butchers twine.
• Bundle the carrots, leeks and head of celery together and tie together with butchers twine and set aside.
• Add the chicken to a large stockpot along the the bouquet garni and add the wine and water to cover, then add the garlic cloves. Season with salt and pepper.
• Bring pot to a boil then reduce the heat to a simmer. The chicken may have a tendency to float so you may have to place a heavy plate of a metal colander turned upside down to keep the chicken submerged. Simmer for 15-20 minutes.
• After 20 minutes add the onions, mushrooms and vegetable bundle. You may have to move chicken slightly so the vegetable bundle will fit and be completely submerged.
• Continue to simmer for 45 minutes to 1 hour. Add more water and or wine if necessary.
• Meanwhile cook the rice  and spread on a large platter.
• When chicken is done, remove to a cutting board and allow to cool slightly.
• Once cooled a little, remove the skin from all parts, then cut the chicken in half, placing the breasts, thighs and drumsticks artfully over the rice.
• Discard the bouquet garni, then cut the string on the poached vegetables and add them to the platter. Remove the onions and remove the clove studs and add to the platter.
• Using a ladle pour some of the chicken stock over the chicken pieces and vegetables then season with salt and pepper.
• Garnish with parsley sprigs.