put your cooker on the ‘high’ setting for 6 hours. Stir once every hour.Oven:
Preheat oven to 120ºC. Cover chicken with foil and cook for 4 hours. Stir every hour.
Chop the carrot, 1 medium onion and celery finely.
Fry the mire poix - a French trio which traditionally consists of celery, onions and carrots - in some butter and olive oil until fragrant and soft. The onion and celery will become translucent.
Add the bacon, bay leaves and thyme and fry until the bacon is cooked.
Add the Chicken and cook until brown. Add the chopped garlic just before take the chicken out.
Place the chicken mix into your slow cooker/casserole dish/oven dish and leave it to rest for some moments.
Put the pot back onto the stove and deglaze with the wine.
Leave the wine to reduce a bit. You want the wine to smell sweet not ‘vinegary’.
Stir in the tomato paste. You can add some chicken stock to the mix. Once you have achieved this, pour the wine over the chicken.
The liquid should just cover the chicken.
Chop mushrooms, parsley and onions and add to chicken.Recipe reprinted with permission of TheCarrotFactory. To see more recipes, click here.