Step 1: Boil the chicken in aromatic water for about 30 minutes, then remove the chicken afterwards.
Step 2: Fry all the ingredients, and syrup in a little olive oil, add the chicken, cover with cold water and allow to simmer for about 2 hours, until the flesh detach from the bone.
Step 3: Keep some of the stock and set aside.
Step 4: Shred the chicken and baste generously with the stock.

The Chef’s special touch:  

Serve this chicken with mashed potatoes or sautéed vegetables.