1)Heat the oven to 200°C/Fan 180°C/400°F/Gas Mark 6.
Step 2:
2)Cut the chicken thighs into large chunks. Heat a large flameproof dish and add 3 tablespoons of the oil. Add the chicken and cook over a medium heat for 4-5 minutes, turning until lightly browned.
Step 3:
3)Pour in the wine and bring to the boil. Allow to simmer for 2 minutes.
Step 4:
4)Add the remaining oil, the Rooster potato chunks and onions. Stir so that all of the ingredients are coated in olive oil and pour over the stock.
Step 5:
5)Add a little salt and pepper to season.
Step 6:
6)Bake uncovered for 20 minutes. Then turn the ingredients over and bake for another 20 minutes.
