* I served it with sautéed cabbage and silver beet see recipe side of lamb part 2- chump chops, and I added a rasher of bacon sliced when sautéing the onion and garlic
1 chicken or about 700 grams chicken thighs
2 tablespoons flour
3 cloves garlic
400 grams tomato
1 cup chicken stock
4 sprigs thyme
10 sage leaves
2 sprigs rosemary
2 tablespoons tarragon
salt and pepper
I used a whole chicken, I removed the breasts and marylands (leg and thigh) from the chicken. The carcass went in one slow cooker with some onion, carrot and celery trimmings, leek ends, thyme, parsley and bay leaf for 4 hours on high, I will freeze the stock to make a soup later in the week.
Roll the chicken pieces in flour and in a hot pan seal and brown on all sides, put in the base of the slow cooker. Add the crushed garlic, sliced onion and leek, chopped herbs, stock, tomatoes and a pinch of salt and pepper, cook on high for about four hours until the meat is falling off the bone.
*The leftover chicken and tomatoes was used in quick pasta dish the next night. I sautéed mushrooms, zuchini and silver beet added the leftover shredded chicken and tomato and about 2 tablespoons cream (I freeze cream in small amounts, ice cube trays would work well) and served it with pasta and parmesan.
3 meals from one $8 chicken!!