• 1 chicken, broken down into 10-12 pieces (or 4 chicken marylands)
• 2 french shallots, finely chopped
• 2 garlic cloves, finely chopped
• 1 stalk celery, finely chopped
• 1 bunch thyme
• 2 bay leaves
• 400 ml white wine
• 400 ml Massel Chicken Stock
• Salt & freshly ground pepper
• 80 g parmesan
• 2 cups fresh breadcrumbs
• Olive oil, to taste

SALT BAKED POTATOES

• 6 egg whites
• 150 g Pyramid Salt Flaked Sea Salt
• 100 ml water
• 500 g plain flour
• 4 medium potatoes, skin on, scrubbed & left whole

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• 1/2 bunch kale, sautéed, to serve

1. Preheat oven to 180 degrees Celsius.
2. Combine the chicken, shallots, garlic, celery, thyme, bay leaves, white wine and chicken stock all together and put the mixture in a casserole dish. Sprinkle on the parmesan and breadcrumbs (in that order), and then drizzle with olive oil.
3. Bake at 180C for 1 hour.
4. For the salt baked potatoes, mix the egg whites, salt, water and plain flour together to form a dough. Wrap the potatoes in the dough and also bake at 180C for 1 hour.
5. Serve potatoes and chicken with sautéed kale.