dutch oven chicken roast

cut up chicken and marinade with oil and salt

heat up enamel pot (outside kitchen)

pan fry chicken to brown the skin

remove chicken and fry onions, garlic and carrots in the same pot

add wine to deglaze and fry off, then add gravy - enough to cover vege

put chicken back into the pot and into the oven at 165 C for 30 mins (tried 170 / 180 for 45 mins - overcooked) - take out immediately and check if done