1 head of celery, de-stringed and cut into 7 cm batons
½ carrot, cut into rounds
¼ cup white wine
1 tomato cut in 6th
200ml chicken stock
Finely chopped parsley, to garnish
Pre heat the oven to 180°C.
Season the chicken marylands with salt and pepper and drizzle with olive oil. Place thyme on the base of a large baking dish and arrange chicken on top. Bake in the oven for 45 minutes.
In the meantime heat butter in a sauté pan and add the onions and garlic. Sweat off for one minute before adding the celery and carrots. Sauté for 2-3 minutes then de-glaze with the white wine. Add the tomato, chicken stock and season with salt. Place the lid on and braise for 35 minutes or until the vegetables are very soft and sauce has reduced.