4 hrs 15 mins
Not Too Tricky
serves 4
Ingredients
1kg free-range mixed chicken thighs & drumsticks, skin on, bone in
olive oil
1 lemon
2 sticks of celery
4 small carrots
2 parsnips
1 red onion
1 bulb of garlic
750g baby potatoes (red or white)
½ a mixed bunch of fresh woody herbs, such as rosemary, thyme, sage, bay, oregano (15g)
Method
- Toss the chicken pieces in 2 tablespoons of olive oil and a pinch of sea salt and black pepper. Halve the lemon, then brown in a large non-stick frying pan on a medium-high heat for 10 minutes with the chicken, turning regularly, until golden.
- Wash the celery, carrots and parsnips – there’s no need to peel them, then cut the celery into thirds, halve the carrots lengthways and trim and cut the parsnips into quarters. Peel and cut the onion into wedges and break apart the unpeeled garlic bulb. Place the veg in the base of the slow cooker* with the potatoes, halving any larger ones. Strip the woody herb leaves, tearing up any larger ones, and mix into the veg.
- Boil the kettle. Place the chicken on top of the veg, carefully pour in 200ml of boiling kettle water around the chicken.
- Cook on the highest setting for 4 hours or the lowest setting for 8 hours, until the chicken is cooked through and the juices run clear.
*Tested in a 6.5-litre slow cooker. All slow cookers are different, so results may vary.
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