Method:

1. Pre-heat your oven to 180°C

2. Dice the onions, carrots, potatoes and parsnip in equal sizes. Take the size of the brussels sprouts as a reference point. Cut the sprouts in half. 

3. Heat up the chicken stock, meanwhile, part the chickens in four breast pieces and four chicken legs, all on the bone. Freeze the chicken backs to make chicken stock.

4. Season the chickens with salt and pepper and dust them with flour. Now color the chicken in butter on medium high heat in a cooking pot.

5. Remove the chickens and allow the vegetables to sweat in the pot. Add the chopped garlic and all other spices in the mix. Now add the potatoes.

6. Now, dust the vegetables with flour and put the chicken back on top. Add the white wine and chicken stock and season with pepper and salt. 

7. Bring the stock to boil and then put the whole pot with a lid in the oven for about 40 minutes.

8. Serve