Prep Time: 15 minutes

Cooking Time:  8 hours LOW or 4 hours HIGH

Servings: 6

Ingredients

3 lbs chicken pieces, bone in, skin on but trimmed

½ tsp each of salt and pepper

2 tbsp olive oil

40 garlic cloves, unpeeled

sprig of fresh rosemary

sprig of fresh thyme

sprig of fresh oregano

4 strands of fresh parsley

2 celery stalks

150ml white vermouth

Put the chicken pieces into a large bowl, season with salt and pepper and coat with olive oil.

Heat a large skillet to high and sauté the chicken pieces for 3 minutes to ensure you have some coloring on the skin.

While the chicken is browning, tie the rosemary, thyme, oregano, parsley and celery together loosely into a bouquet using one of strands of parsley. Place the bouquet into the bottom of your slow cooker and add half of the garlic cloves.

Place the browned chicken on top of the herb bouquet and the garlic. Tuck the remaining garlic cloves in between the chicken pieces and pour the white vermouth over the top.

Cover and cook on HIGH for 4 hours or LOW for 8.

Squeeze the soft garlic onto slices of toasted baguette and serve alongside the chicken.