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Crush the whole peppercorns between two tea towels until you reach a desirable consistency.
In a bowl, mix together the finely chopped rosemary, garlic, shallots, and heavy whipping cream to create the sauce.
Add a generous pinch of salt to the sauce and whisk until well combined.
Prepare the chicken by spatchcocking it; cut along the breastbone and flatten it without removing the backbone.
Season the underside of the chicken with salt and rub olive oil on the skin side, seasoning that side as well.
Place the chicken in the oven at 375°F for about 15 minutes, or until it is slightly golden.
Pour the cream mixture over the chicken and drizzle a bit of dry sherry cooking wine on top.
Increase the oven temperature to 400°F and return the chicken to cook until fully done, basting it twice during the cooking process.
Allow the chicken to rest for 10 minutes before serving.