2 hrs and 15 mins
Heat your oven to 170C/325F/Gas Mark 3. Brown the chicken pieces on both sides, using a non-stick fry pan on a high heat with a light spray of cooking oil.
As the chicken browns, slice the onion, carrot and celery, and chop the garlic.
Once the chicken is evenly browned on both sides, add the vegetables and let them heat for a few minutes in the pan with the chicken. Season with salt and pepper.
Heat the chicken stock as you cook the chicken and vegetables.
Now transfer the chicken to an ovenproof dish (with a lid) along with the vegetables. Sprinkle with the garlic, and add the thyme sprigs over the top. Gently pour the hot chicken stock over the chicken and vege mixture and put the lid on.
Pop your dish in the oven and cook for 1 and ½ hours, then remove the lid and cook for a further 30 minutes.
Take the dish out and serve – the chicken should be meltingly tender. This is lovely served with steamed green vegetables and a slice of Dukan bread to mop up the delicious sauce!
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