Coq au vin

Trim green ends from onions, leaving about 4cm (1½ inches) of stem attached; trim roots leaving onions intact. Heat half the oil in large frying pan; cook onions, stirring, until browned all over, remove from pan. Add bacon, mushrooms and garlic to same pan; cook, stirring, until bacon is crisp, remove from pan.

Cut chicken into 12 pieces. Heat remaining oil in same pan; cook chicken, in batches, until browned all over; drain on absorbent paper. Add wine to same pan; bring to the boil, stirring.

Place chicken in 4.5-litre (18-cup) slow cooker with onions, bacon and mushroom mixture, carrot, herbs, stock, wine mixture and paste. Cook, covered, on low, 7 hours.

Stir in blended cornflour and the water; cook, covered, on high, about 20 minutes or until sauce thickens slightly. Season to taste.