Remove skins from chicken joints and put into frying pan with chicken joints and fry until joints are browned on both sides. Remove chicken and place in an ovenproof casserole dish. Season with salt and pepper. Remove and discard skins from frying pan.
Add all remaining ingredients, except parsley, to the frying pan and bring to the boil. Pour over the chicken, cover and cook for 1 1/2 hours or until tender.
Check after 1 hour that it is not drying out.
Serve sprinkled with parsley.
My Husband loves this served with mashed potatoes and green beans for a midweek meal. I posh it up if we are having people to dinner by serving with crushed new potatoes, braised leeks and green beans!
This turned out gorgeous. I used diced breast, added 2 peppers and 1 onion. after browning, put it in the slow cooker for 1.5 hours. I would certainly make it again. I will add some gravy before serving. - 25 Jun 2014