Slow-baked chicken pieces

Ingredients
* 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
1. 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.
2. 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.
3. Bake for 2 hours or until chicken is cooked through.
4. Increase oven temperature to 200°C. Bake, uncovered, a further 30 minutes or until chicken is golden. Serve.

Notes & tips
* Note 1: Pickling onions are small white onions. Look for them in the fresh produce section of the supermarket.
* Note 2: Lemon thyme has tiny, bright green, lemon-scented leaves. Look for it in the fresh produce section of your supermarket or greengrocers.