4 - 8
Easy
20 minutes
45 minutes
Preheat the oven to 190°C.
In a flameproof casserole, first brown the chicken portions in the hot oil. Remove and season.Reduce the heat and stir in the onion and celery, adding a little salt and a little more oil if necessary.
Cook gently until softened. Pour in the stock and wine and bring to a bubble. Add the chicken, prepared vegetables and thyme.Cover with a sheet or two of oiled greaseproof paper and the tight-fitting lid.
Bake for about 45 minutes or until all is tender.Check seasoning.
Serve in wide bowls, withspoons for the broth. If you like, add a dollop of mayonnaise.
