Put in the garlic, quick stir then quickly place in the thighs and fry on both sides in the garlic, place lid on pan and cook for a few minutes.
Add the chopped shallots, carrots and potatoes, stir in with chicken and put the lid on and cook for a further 5 minutes.
Heat oven 190 degrees (170 degrees for fan oven).
Add in the stock cubes and pour in the lager, give the pan a good stir. Bring to boil and turn off hob.
One more stir then place pan with lid into the oven for 45 - 60 minutes. Check that chicken cooked and veg has softened. Add seasoning only if required. The stock will have thickened naturally so there should be no need to thicken the gravy.