•  8 chicken thigh fillets, skin on and bone in
•  2 brown onions, quartered
•  1 lemon, sliced
•  6 cloves garlic, unpeeled
•  10 sprigs thyme
•  ¼ cup (60ml) olive oil
•  ½ cup (125ml) dry white wine
•  1 ½ cup (375ml) chicken stock

Preheat oven to 180°C (355°F). Place the chicken, onion, lemon, garlic, thyme and oil in a bowl and toss to combine. Heat a large heavy-based saucepan over high heat. Cook the chicken, onion, lemon, garlic and thyme in batches, for 3–4 minutes each side or until golden. Set aside and keep warm. Add the wine to the pan and cook for 30 seconds, scraping the bottom of the pan with a wooden spoon. Add the chicken and stock to the pan and bring to the boil. Roast in the oven for 30–35 minutes or until the chicken is cooked through.

To freeze, allow to cool, divide the chicken and sauce into 4 portions and place in zip-lock bags or airtight containers. Freeze for up to 3 months. Before reheating, place the chicken in the fridge overnight and allow to defrost completely.