1 whole chicken (cut for sauté) Organic Free Range

1 whole onion (chopped)

1 whole garlic (chopped)

1 cup sliced leeks

1 cup sliced carrots

1 cup sliced celery

1 cup peeled, cut potatoes

1 cup peas

1 cup broad beans

Sea salt

White pepper

1 cup cream 1 cup chopped parsley

Cut the chicken for sauté. Place in a pot and cover with cold water, salt and pepper. Bring to the boil. Discard the water, refill the pot with new water adding salt and pepper simmering gently. Add the onion, garlic, carrots, celery, leeks, and potato. Simmer for 20 minutes or until the chicken and vegetables are cooked. Add the cream and chopped parsley, peas and beans. Serve in a nice large white bowl and add parsley garnish.

Oregon Chardonnay – Not a butterbomb, this one’s unoaked with noticeable minerality and light, clean fruit flavours that span the gamut from pear to pineapple to citrus.