Creamy half chicken

There is a family in Latvia that moved from the city to the country to raise organic chickens. Genetically organic for tens of years. And I have been their biggest fan ever since the day they started this wild ride. Years later, I still go to them when in search of the best chicken to feed my family and friends. Now, living in France and being spoiled with a variety of chickens, I still miss theirs.

2 tbsp mild extra virgin olive oil
1/2 chicken
7 sprigs of thyme, oregano, or 2 large sprigs of rosemary
10 cloves of garlic, peeled, whole
400 g champignons, in pieces
240 g canned white beans
100 g spinach leaves
80 g creme fraiche or sweet cream (I choose the first)
sea salt to taste
freshly ground black pepper to taste


Heat the oven to 190°C. Pour oil into a pan, put the chicken skin side down, and fry until lightly golden. Take it out of the pan, put the garlic in the middle of the pan, put the chicken on top, and place salt and herbs on top. Bake in the middle of the oven for 1 h. Take the pan out, add champignons, stir, and bake for another 25 mins. (If there is a lot of fat and liquid in the pan at this point, drain half before adding the mushrooms).

Take the pan out, put the chicken in a dish, put the pan on high heat, add the beans and half of the liquid, and cream and stir. Boil on high heat to reduce the liquid. When the sauce is like thick sweet cream, add the spinach and stir. If serving in the same pan, place the chicken on top and serve. If you put it on a serving dish, transfer the vegetables to the dish and put the chicken on top. Served with freshly baked sourdough bread and pickles.