1. Rub chicken inside and out with lemon, season heavily with salt and sear in a hot pan with a little oil until brown all over.

2. Place chicken, garlic bulbs, dried mushrooms, thyme, white wine in a Dutch oven or any oven proof pot; cook at 180°C for 35 minutes.

3. Uncover chicken and cook for an additional 10 minutes, basting every 2 minutes. Remove chicken and rest.

4. With a fork, push out all garlic from the bulbs, whip with the butter; add black pepper and the left over braising liquid.

5. Cut chicken into 8 pieces, alternate between dark and light meat, serve with 3 pieces of shiitake mushrooms and a dollop of the roasted garlic butter, serve with mashed potatoes or rice pilaf.