Instructions: 1. Place chicken, shallots and whole garlic in dish in one layer. Add oil and and 2 tbs of vinegar, turn, season well add thyme and rosemary.

2. Stand for 1 hour if poss - longer in fridge

3. Add couple tablespoons and cook at mark 5, turning once or twice for about 30-40 mins.

4. When cooked remove remove all to a serving dish leaving juices behind. Remove a much fat as possible.

5. Over a high heat add 1 tbs balsamic vinegar and 1 tsp fruit jelly. Boil vigourously.

6. Add cream and boil. Add more vinegar, jelly or cream to taste. Season and pour over chicken

Serving Ideas : Boiled potatoes or lightly buttered egg noodles.

NOTES : usewhole chicken jointed or guinea fowl, or young rabbit joints

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