Slow-Cooked Tuscan-Style Chicken

• 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 and garlic & herb seasoning and cook, until fragrant, 1-2 minutes. Stir through diced tomatoes, chicken-style stock powder, the brown sugar and water. • Transfer to slow cooker and set cooking temperature to high. • Place lid on slow cooker and cook, turning chicken thigh each hour, until chicken is tender and the meat is falling off the bone, 4 hours.

• 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 the grated Parmesan cheese, the milk and the butter (for the mash) to the potato, then season with salt. Mash until smooth. Cover to keep warm.

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

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