In a large pan, heat oil and stir-fry onions, carrots, garlic and celery for about 10 minutes.
On this bed of vegetables (known as a mirepoix), lay bouquet garni (made with 2 sprigs thyme, 2 stalks parsley and 1 bay leaf) and pieces of chicken.
Pour wine over and sprinkle with seasoning.
Bring to a simmer, cover and simmer very gently for about 1 to 1 1/2 hours, turning chicken occasionally.
Alternatively, bake at 160 ºC for about 1 1/2 hours, turning chicken occasionally.
Chicken should be very soft but not falling apart or mushy.
Transfer chicken pieces to a serving platter or dish.
Tip vegetables and liquid into a sieve over a saucepan.
Fish out garlic cloves and bouquet garni and arrange vegetables around chicken.
Squeeze garlic paste out of cloves into a food processor or liquidiser and purée (or mash with a fork).
Whisk purée into liquid in saucepan and reheat. Pour over chicken and serve.
TOTAL KILOJOULE COUNT: 4 040 kJ (965 Cal).
A portion: 1 010 kJ (240 Cal).