Ingredients
• 1.4kg Coles Brand Whole Chicken
• 1 tablespoon olive oil
• 100g sliced bacon, chopped
• 6 shallots, peeled
• 300g Coles Brand Baby Carrots, peeled
• 2 leeks, white part washed, cut into 2cm lengths
• 3 sprigs thyme
• 3 sprigs parsley
• 1 bay leaf
• 6 whole peppercorns
• 1 cup white wine
• Paul Newman's Own Aioli, to serve
Method
1. Trim excess fat from chicken. Wash chicken inside and out under running water. Pat dry with paper towel. Heat oil in a large frying pan on high. Sear chicken, turning, for 5 mins, until browned all over. Remove from pan.
2. Reheat pan on high. Cook bacon and shallots for 5 mins, stirring, until browned. Place chicken and bacon mix in a slow cooker. Scatter around carrots and leeks. Tie thyme, parsley and bay leaf together. Add to chicken with peppercorns, wine and 1½ cups of water. Cook, covered, on high for 4 hours.
3. Remove chicken, vegetables and bacon from cooker. Cut chicken into 8 pieces. Serve with vegetables and aioli.
