This recipe comes from chef Jamie Oliver and isn’t too tricky to cook. The chef’s slow-cooker chicken recipe is served with woody herbs and tasty vegetables.
It only takes 4 hours and 15 minutes to cook with the chicken slow-cooked until it falls off the bone.
This food dish serves four people, making it perfect for sharing with loved ones or for using as leftovers the next day.
In this recipe, Oliver has opted for free-range chicken thighs and drumsticks, but other parts of the bird can also work.
As a note, the chef cooked the chicken in a 6.5-litre slow cooker. All slow cookers are different, so results may vary.
Method:
Toss the chicken pieces in two 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 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 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 them into the veg.
Boil the kettle. Place the chicken on top of the veg, and carefully pour 200ml of boiling kettle water around the chicken.
Cook on the highest setting for four hours or the lowest setting for eight hours, until the chicken is cooked through and the juices run clear.
