Chicken Casserole

This is a recipe to roast a whole chicken slowly to get it really tender.It is slow roasted in a roasting tray with a good lip of about 6 cm or 2 inches.
Ingredients
1 chicken
4 to 6 onions peeled and sliced
6 cloves of garlic peeled and sliced into thin pieces
1/2 bottle of red wine
fresh sage rough chopped or dried sage
salt and pepper
1 tablespoon of olive oil
Method
Put the sliced onions into the roasting tray with about 2 tablespoons of sage and the red wine.
With a sharp knife cut into the chicken and push in the fine slices of fresh garlic. I put it into the breast and legs.
Put the chicken onto the onions breast side down, this keeps it very moist.
Drizzle the olive oil over the chicken.
Season with salt and ground black pepper.
See the picture above.
Cook at gas 5--375F--190C for 30 minutes. Turn down the oven to gas 2--300F--150C and cook at this low temperature for 2 1/2 hours.
Turn the chicken over and baste with the pan juices. Cook for another 3/4 hour. If the juices in the pan are dry add some more wine or water.
Remove from the oven and cool for 20 minutes and carve.
Serve with the pan juices.
Use the left overs for a chicken stock for soup.

I love the tender meat of the chicken and the wine and onions have a rich delicious flavour.
Thanks for reading
Crazycupcakes