1 chicken
1/2 an onion, finely chopped
4 cloves garlic, crushed
2 large carrots, roughly chopped (large pieces)
a good handful of green olives
1 vegetable stock cube, dissolved in a cup of boiling water.
1 tsp french mustard (added to stock)
1 glass white wine (French sauvignon blanc)
black pepper
olive oil
Fry the onion, then add garlic and carrots. Put chicken in the pot, grind pepper over the top. Pour wine over the chicken. Pour stock into the bottom of the pot. Throw some olives in.Roast uncovered for 30 minutes at 230'C, then cover with the pot's lid and roast for a further 1.5-2 hours at 180'C
