Slow-cooked chicken with leek, capsicum and celery

Ingredients

• 2 Chicken thighs (Maryland)
• 4 stalks Celery, chopped
• 1 Leek, chopped
• 2 Green capsicum, sliced
• 1 Tomato, sliced
• 1/2 cup White wine
• 1 cup Chicken stock
• Water, as needed
• 2 cloves Garlic, chopped
• handful Fresh oregano, chopped
• 1 Bay leaf
• tsp Olive oil
• 1/2 tsp Butter
• 1 tsp Cornflour, mixed with a little water

Directions

1. Heat butter and olive oil in a large frying pan until sizzling .  Season your chicken pieces with salt and pepper.
2. Turn down the heat slightly and then add your chicken pieces, skin side down.  Cook until brown, probably 5 minutes.  Turn over and brown the other sides, including the sides and ends of the pieces.
3. Remove chicken from pan and put on a plate lined with paper towel.
4. Reduce heat slightly and add leek and celery.  Cook for about 3 minutes until the leek starts to caramelize.  Be careful not to burn it.
5. Add the capsicum and cook for another 2 minutes.
6. Add garlic, oregano and bay leaf, then add wine and turn up heat until it reduces slightly.
7. Add chicken stock and tomato and return the chicken pieces to the pan.  Add water as needed, until the liquid is about 2/3 the way up the side of the chicken.
8. Reduce the heat to low, and simmer, with the lid on but askew for about 40-45 minutes until the chicken is coming off the bone.
9. Take out the chicken and the bulk of the vegetables and put in serving bowls.
10. Turn the heat up to high and reduce down the juices.  You can add the cornflour here to help thicken it up, just stir in the water/cornflour mixture and reduce the heat slightly.  Keep stirring and it should thicken up.  Remove the bay leaf, season to taste and then pour the sauce over the chicken and vegetables.
11. Top with parsley and serve with crusty bread, cous cous or a carb of your choice.