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Crush the whole peppercorns by placing them between two tea towels until they are coarsely ground.
In a bowl, mix the crushed peppercorns with the finely chopped rosemary, garlic, and shallots.
Add a generous amount of heavy whipping cream and a good pinch of salt to the mixture, then whisk it together to form the sauce.
To spatchcock the chicken, cut along the breastbone so that it lies flat while keeping the backbone intact.
Season the underside of the chicken with salt.
Rub a little olive oil on the skin side of the chicken and season that side with salt as well.
Place the chicken in a preheated oven set to 375°F and roast for about 15 minutes until it is lightly golden.
Pour the prepared cream mixture over the chicken and add a splash of dry cherry cooking wine.
Increase the oven temperature to 400°F and continue cooking the chicken, basting it twice during the process.
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before serving.