Season a chicken with sea salt and freshly ground black pepper and brown on all sides in a large deep casserole dish.
Remove and set aside. Now add chopped onions, 2 – 3 crushed cloves of garlic and some small Chantenay carrots.
Brown these for a few minutes, then return the chicken to the casserole and pour over a couple of glasses of white wine.
Add a spring of fresh thyme, bring to a simmer, cover and put into a 160°C oven for about 2 hours, basting from time to time.
Remove the lid for the last 30 minutes, to crisp up the skin. Remove the chicken and let it rest for 15 - 20 minutes, before
carving. You could put some potatoes in the oven to bake alongside the chicken, and serve something green to accompany.