Remove the thigh and drums from the carcass in one joint - the maryland.
Preheat oven to 180C (375F)
Season the chicken with salt, and fry with 1 tbs of olive oil for 4-5 mins or until golden. Turn and cook a further 6 to colour the other side.
Take the chicken marylands out of the fry pan and pout in a roasting pan.
Add 2 Tbs of butter to the fry pan and deglaze the pan. Add 1 shallot finely sliced, cook until translucent.
Add 1/3 cup of dry white wine. Simmer for 1 min. Add 1/3 cup chicken stock, simmer another minute. Remove from heat.
Add to roasting pan and Bake chicken for 30 mins or until the internal temp if 75C (165F)
Take the chicken out and rest in a warm place. Blend the baking juices with a stick blender.
Fry a diced avocado in 1tbs of butter and salt liberally to taste. Add the fried avocado mash to the baking juices with 1/3 of a cup of cream. Mix well.
Plate the chicken in a bowl, and pour over the blended pan juices with avocado.
