Heat the olive oil in a Le Creuset 24cm Signature Round Casserole. Add the chicken in to brown over a medium heat on all sides for 10 minutes. Remove the chicken and add more olive oil and butter, along with the onions, garlic, and herbs. Allow to fry for 5 minutes, stirring often.

Add the baby carrots, celery, and a cup of stock at this stage to prevent any flavour that is stuck at the bottom of the casserole from burning. Simmer for 10 minutes, then add the herbs and chicken back to the casserole along with enough stock to cover and submerge the chicken and vegetables. Add a little more water if necessary, depending on the size of the chicken.

Turn up the heat and bring to the boil. Turn the heat down to a simmer and allow to cook for 1 hour, topping up the water or stock as it cooks. Season. The chicken must be submerged in water throughout the cooking process to prevent drying out and for the most tender and succulent results.

Using a ladle, skim off any fat that floats to the surface during the cooking process. Once the chicken is cooked, remove it from the broth. Remove the skin and shred the whole chicken. Add the cream to the soup and reduce until slightly thickened. Add the chicken and turn the heat down to a simmer. Check for seasoning.

Garnish with micro herbs and serve with crusty country-style bread or croutons.