Chicken with Rosemary, Lemon and Garlic
1 tablespoon olive oil
2 tablespoons butter
2 kg chicken pieces, skin removed, bone in
1 cup white wine
1 1/2 cups chicken stock
1/3 cup lemon juice
2 teaspoons cracked black pepper
3 small red chillies, finely chopped
2 teaspoons grated lemon rind
6 garlic cloves, halved
1/4 cup chopped fresh rosemary
1. Heat oil and butter in a non-stick pan. Cook chicken over medium heat until golden brown.
2. Place chicken, wine, stock, lemon juice, pepper, chillies, lemon rind, garlic and rosemary in the removable crockery bowl. Cover with lid and cook on Low 8-10 hours or High 4-5 hours.
Serve hot accompanied with oven-roasted potatoes, pumpkin and steamed green beans.