Pre-heat the oven to 180C/350F.
Season the chicken with salt and pepper.
Prepare the vegetables by cutting the carrots into 1-inch thick pieces and doing the same to the celery. Peel and cut the garlic cloves in half.
Next fry the chicken by adding the oil to a pre-heated heavy skillet, and adding the chicken with the skin side-down as it starts to sizzle. Fry until the skin is crisp, which will take about 5 minutes. Once it is golden, place it onto a plate and continue with the next batch. Once all of it has seared set it aside.
Turn the heat down and add to the skillet the shallots, carrots and celery. Cook them until they’re turning golden. Then add the garlic and cook for a few more minutes. Once they have started to soften and colour, add the wine. Let it come to the boil and then reduce by half. Then add the stock and bring to a simmer.
Add the chicken back to the pan, skin side up. Cover and place in the oven to cook. Let it cook for 30 to 40 minutes, until the chicken is cooked through.
Andy’s Sugar Safe® Tips
To keep your blood sugar levels balanced, serve with quinoa or brown basmati rice.