Slow roast garlic chicken
Ready in 3 hours
2 tbsp rapeseed oil
4 small red onions, cut into wedges
300g Chantenay carrots
10 garlic cloves
1 sprig each rosemary and thyme
2 bay leaves
200ml white wine
300ml chicken stock
1 Heat the oil in a large frying pan, add the veg and cook over a medium heat for 5 minutes. Tip into the slow cooker, scatter over the garlic, herbs and bay leaves and set aside. In the same pan, add the chicken and using tongs, turn until seared all over. Season and nestle in among the veggies.
2 Pour the wine into the frying pan, bring to the boil and bubble for 2 minutes. Add the stock, bring to the boil and pour around the chicken. Cook on high for 21⁄2 hours until cooked through. Flash under a grill if you like the skin crispy.
3 Thicken the cooking liquid from the chicken in a pan with some gravy granules to serve.