Method

1. Preheat oven to 180˚C.
2. Separate garlic bulb into cloves, place unpeeled cloves in single layer on an oven tray. Drizzle with olive oil. Roast uncovered in the oven for 15 minutes or until garlic is soft and golden brown.
3. Remove roasted garlic from oven. When cool enough to handle, peel garlic, place in a small bowl, and discard the skin.
4. Season the flour with salt & pepper as desired and coat the diced chicken. Use the remaining olive oil to pan-fry the chicken until golden brown, drain and keep aside.
5. In a clean sauce pan, add the butter and sauté the onions and thyme, until the onions soften.
6. Add potato, cook for 5 minutes on medium heat while stirring continuously.
7. Add garlic & stock and bring to a boil. Then reduce heat and simmer uncovered for 25 minutes. (Until potato is tender)
8. Blend until smooth and pass through a strainer.
9. Reheat, on low heat and stir in the cream, adjust consistency with stock if required.
10. Serve hot topped with diced pan fried chicken.