1/2 oil, or less, for sautéing and browning
8 chicken pieces (drumsticks, thighs or breasts), skinned
10 medium potatoes, peeled and quartered
15 medium stewing onions, peeled and left whole
2 large carrots peeled and cut into 1/2 inch diagonals
1 celery rib washed and cut into 1-inch diagonals
1 large leek, peeled, washed and trimmed of green tops, chopped into 1/2 inch pieces
1 tbsp chicken base powder mixed with 2 cups water, or 2 cups chicken stock (homemade or canned)
4 garlic cloves, sliced or whole, or 2 tsp garlic powder
4 tbsp fresh parsley finely chopped
juice of 2 large lemons for extra flavour, use lemon wedges (optional)
water, to cover pan halfway
2 sprigs of fresh rosemary left whole
2 tsp dried oregano
1 bay leaf
1/2 tsp pepper, black or white
1 tsp paprika (optional)
1/4 cup olive oil, extra virgin