Lemon, thyme and white wine chicken

Ingredients

• 8 Chicken thigh fillets skin on and bone in
• 2 brown onions quartered
• 1 lemon sliced
• 6 cloves garlic unpeeled
• 10 sprigs thyme
• ¼ cups olive oil
• ½ cup dry white wine
• 1-½ cups chicken stock

Method

Preheat oven to 180 C. 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 and 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 mix and stock to the pan and bring to the boil.

Roast in the oven for 30-35 mins or until chicken is cooked through. You can freeze this recipe for an easy meal to pull out for those lazy nights.