Slow-baked chicken pieces -
 
Ingredients (serves 6)
6 chicken cutlets
6 chicken drumsticks
6 pickling onions, peeled, cut in half (see note)
2 lemons, cut into wedges
2 tablespoons capers
4 garlic cloves, chopped
1/2 cup white wine
1/2 cup chicken stock
2 tablespoons olive oil
1 bunch lemon thyme (see note)
 
Method
Preheat oven to 120°C. Arrange chicken pieces in a single layer in a large, ovenproof dish. Top with onions, lemon wedges, capers and garlic.

Whisk wine, stock and oil together in a jug. Pour over chicken pieces. Sprinkle with sea salt and ground black pepper. Spread lemon thyme evenly over chicken. Cover tightly with foil.

Bake for 2 hours or until chicken is cooked through.

Increase oven temperature to 200°C. Bake, uncovered, a further 30 minutes or until chicken is golden. Serve.
 

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