Step 1:

  • 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.
  • Step 7:

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