Chopped garlic, salt and pepper, flat leaf parsley, onion if you want - cold pan, lots of olive oil and very low heat. Everything fine chop/dice.
15 - 30 mins at this low heat, add some chopped tomatoes or cherry tomatoes, cook a further 20 mins at low heat.
Raise heat till garlic begins to sizzle (don't let it brown) season chicken all over and place, breast down, in pan. Brown one side of chicken, deglaze with beer, flip chicken so breast side is up.
Put in slow oven (100-120 deg C), cover.
After one hour, take out and baste with oil/beer stock and put back in oven with cover. Do this every hour. Add more beer as necessary.
When meat is beginning to fall away from the bones, place whole pan (cover removed) under the grill, chicken breast side up and cook until breast is brown and crispy.
Allow to rest, covered for at least 20 mins.
I often do this the night before eating and serve with a simple rocket, basil and cherry tomato salad.
Many variations on this theme - middle eastern spices and lemon with couscous, sage and bacon/pancetta etc. I have also used the stock to cook rice to serve with the chicken. Pan fry the rice in hot olive oil for a few minutes before boiling in the stock.
