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Serves 4 to 6
2kg fresh whole chicken
150g unsalted French butter
4 heads garlic, with skin or without skin
1kg whole white or brown onions
Fresh thyme
Dried bay leaf
Fresh rosemary
Sea salt and freshly cracked black pepper
For the polenta
125g polenta
½ liter water
2 soup spoon olive oil
1 soup spoon salt
100ml single cream 35%
50g mascarpone