1.6kg whole chicken
4 bay leaves
1 bunch flat-leaf parsley
1½ tsp arrowroot
2 cups green beans, finely chopped
2 cups kale, finely chopped
2 cups broccoli, finely chopped
8 cloves garlic, minced
6cm piece ginger, grated
¼ cup extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
Cooked quinoa and lemon slices, to serve
Preheat oven to 220 degrees C fan-forced (240 degrees C conventional). Place chicken in a saucepan just big enough to hold it. Add riesling, bay leaves, peppercorns and parsley stalks, then pour in water to cover. Set over medium heat and bring slowly to simmer. Cook for 45 minutes, until just firm to touch.
Transfer chicken to a roasting pan and bake for 10 minutes, until just browned. Meanwhile, to make gravy, strain cooking liquid into a saucepan and boil rapidly until reduced to 2½ cups. Mix arrowroot with 1 Tbsp water, whisk into sauce and simmer until thickened.
Put a frying pan over high heat and fry beans, kale, broccoli, garlic and ginger in oil for 4 minutes, until softened. Toss through chopped parsley leaves and season. Carve chicken and serve with quinoa, greens, lemon and gravy.