* 1.5kg whole Chicken
* 30ml Olive oil
* 1 large Onion, cut into 6
* 2 or more bulbs Garlic, peeled
* 500ml very strong Dry cider
* 1 tablespoon Dijon mustard
* 2 teaspoons Caster sugar
* Seasoning
* 900ml hot Chicken stock (2)* chicken stock
* 3 Carrots, peeled and cut into chunks
* 3 sticks Celery, cut into chunks
* 2 teaspoons of Dried oregano
* 10 leaves Cavolo nero, chopped
* 50ml Sour cream

===Method===
* Remove the parson's nose from the chicken.
* Wash the Chicken inside and out and dry thoroughly with Kitchen towel.
* Heat the Oil in a Frying pan and add the Chicken, breast side down.
* Fry for 10 minutes, turning the Chicken so that it is Browned all over.
* Place the Chicken, breast side down in the Slow cooker.
* Fry the Onion and Garlic in the remaining Oil until they are golden Brown - if there is a lot of fat in the pan after browning the chicken, drain some it off.
* Add the Cider, Mustard, Sugar and seasoning and bring to the Boil.
* Pour over the Chicken.
* Add the hot Chicken stock (2)* stock, Carrots, Celery and Oregano, ensuring that the Chicken and Vegetables are covered.
* Cook, covered, on high for 4 hours, turning the Chicken after 3.
* Add the Kale at this stage.
* When cooked, remove the Chicken from the pot and allow to rest, wrapped in Foil for 20 minutes.
* Carve the Chicken and remove the Vegetables from the Slow cooker with a Slotted spoon.
* Put 600ml of the cooking Stock in a jug and mix with the Sour cream, to make a Gravy.
* Serve the Chicken pieces/slices with the Vegetables and Gravy.

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