Tuscan-Style Baked Double Chicken Drumsticks

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and celery until tender, 3-4 minutes.
• Add garlic, thyme and tomato & herb seasoning and cook, until fragrant, 1-2 minutes.
• Stir through diced tomatoes with garlic & onion, chicken-style stock powder, the brown sugar and water.
• Bring to a simmer, then pour the sauce over the chicken in the slow cooker. 

• Place lid on slow cooker and cook, turning drumsticks each hour, until chicken is tender and the meat is falling off the bone, 4 hours. Season to taste. 

TIP: No slow cooker? Preheat the oven to 200°C/180°C fan-forced. Transfer mixture to an ovenproof saucepan, cover with a lid (or tightly with foil). Bake until chicken is tender and cooked through (when no longer pink inside), 90 minutes.

• When the stew has 20 minutes remaining, boil the kettle. Peel potato and cut into large chunks.
• Half-fill a large saucepan with boiling water, then add a generous pinch of salt.
• Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan.
• Add grated Parmesan cheese, the milk and butter(for the mash) to potato, then season with salt. Mash until smooth and cover to keep warm.

• When the chicken is ready, stir the butter (for the sauce) and baby spinach leaves through the stew until leaves are wilted. 

TIP: Add a splash of water if the sauce looks too thick.