Heat the oven to 200C/180C fan/gas 6. Season the chicken inside and out with salt and pepper, then rub all over the skin with the knob of butter.   Slice the top off the bulb of garlic, exposing the cloves, then drizzle with oil and stuff it inside the cavity.

Pour the white wine into a deep, hob safe roasting tin, then put a grill rack over it with the chicken on top. Roast for 1 hour 15 minutes – check the chicken is cooked through by pushing a skewer into the thickest part of the thigh.   If the juices run clear, it’s ready – if they’re still pink, return the chicken to the oven for another 10 minutes, then check again.   Alternatively, I use my Thermapen to check the temperature is 74C.

Remove the roasting tin from the oven, let the juices from the cavity run into the wine in the roasting tin and remove the bulb of garlic. Set the chicken aside to rest and cover it loosely with tin foil.

Make the comte mushroom sauce:

Put the tin with the wine and juices in it over a medium heat and bring to a simmer.   Squeeze the softened cloves out of their skins into the roasting tin and mash with a fork or wooden spoon to incorporate them into the liquid.   Leave to bubble away and reduce for 10 minutes.

Meanwhile, add a knob of butter to a frying pan over a medium heat and add the mushrooms with a pinch of salt. Fry for 8 to 10 minutes until the mushrooms have released all their liquid and are beginning to turn golden.

Stir in the double cream into the reduced wine and juices, then add the cheese. Bring to a simmer, stirring occasionally, until the cheese has melted and you have a thick sauce.   Season to taste, then add in the mushrooms.

To serve: