1. Start with the chicken stock for the sauce. It goes really well – and even tastes better – to make it a few days in advance.
Preheat the oven to 225°C. Roughly chop the carrots, yellow onion, parsnips and celery, and place on a baking sheet. Also place the chicken wings on the baking sheet. Add the tomato puree and place in the oven to roast for about 30 minutes. Turn occasionally.
2. Pour everything from the pan into a large saucepan. Add the finely chopped garlic and wine, bring to a boil and let the wine reduce until reduced. Add water and simmer over low heat for 1 hour without a lid.
3. Then strain and let the liquid boil down to 5 dl. Let it cool and store in the fridge until you use it. Or freeze it – it will keep for several months.
4. Make roasted pickled beets. You can also make this a few days in advance. Set the oven to 200°C. Place the beets (with the peel on) on a baking sheet. Drizzle with oil and salt. Place in the oven for about 20 minutes, until they become slightly soft. Meanwhile, boil the vinegar, sugar, and water.
5. When the beets are ready, let them cool and then gently peel them. Cut them into wedges and place them in a glass bowl along with the 1-2-3 layers. Store in the refrigerator.

When the food is to be served:
1. Peel the potatoes and start cooking them.
2. Set the oven to 125°C. Salt the chicken and fry it on high heat in oil in a frying pan, until it has a nice crust. Then lower the heat and add a generous amount of butter, the garlic cloves (whole) and thyme. Pour the butter over the chicken for a few minutes. Then place the chicken on a baking sheet. Pour over the butter, the garlic cloves and thyme. Place in the oven and cook until 68°C. Approximately 25 minutes.
3. Boil the carrots until they are al dente (with just enough bite resistance). Then season and fry the carrots.
4. Heat the butter and cream for the potato purée. Press the potatoes through a potato press and stir the butter and cream mixture in. Carefully turn the mixture with a spatula. Season with salt.
5. Let the chicken rest for 5 minutes after it is removed from the oven.
6. Boil our chicken in a saucepan. Add the cream and stir in a little maizena. Remove from the heat and add 150 g of cold butter, cut into pieces. Season with salt.
7. Share the chicken. Serve potato puree, chicken, buttered roasted chicken, pickled beets, buttered carrots, root vegetable chips and fresh herbs. A delicious meal!