CHICKEN COQ AU VIN MEETS A SPLASH OF JACK DANIELS

QUITE POSSIBLY THE BEST ONE POT CHICKEN I HAVE EVER MADE!

IN LARGE POT, HEAT:
1 TABLESPOON AVOCADO OIL (OR OLIVE OIL) AND 1 TABLESPOON BUTTER

SEASON 1 WHOLE CHICKEN, CUT-UP WITH SALT AND PEPPER AND COOK IN THE POT IN 2 BATCHES UNTIL WELL BROWNED ON BOTH SIDES. REMOVE TO A PLATE.

TO THE OILS IN POT, ADD:
1 BUNCH OF SCALLIONS, CHOPPED
6 CHOPPED GARLIC CLOVES
SAUTE A FEW MINUTES.

ADD:
1 TABLESOON JACK DANIELS 
1 CUP WHITE WINE
LET THE LIQUIDS COOK OFF FOR  MINUTES, THEN RETURN CHICKEN TO THE POT.  ADD 5 CARROTS,PEELED & CUT IN HALF.  TOP THE CHICKEN WITH HALF A LEMON, SLICED, FRESH ROSEMARY & THYME.  COVER THE POT AND COOK AT THE LOWEST SIMMER FOR 90 MINS-2 HOURS.  SERVE OVER BROWN RICE!