Preheat the oven to 300F/180 C

Generously season the chicken thighs with salt, pepper, garlic, and chicken seasoning making sure to coat the chicken evenly on all sides.

Heat 2 TBS of oil in a large skillet or heavy pot over medium/high heat. Add the chicken in batches so as not to overcrowd them. Sear the thighs on both sides (3-4 minutes) until golden brown. Remove the chicken and place the pieces into an oven-proof casserole dish.

Slice the onions into 1/4 inch slices. In the same pot add the sliced onions and cook on medium heat until golden and caramelized (6mins).

In a bowl combine the tinned tomatoes, balsamic vinegar, chicken stock powder, chutney/apricot jam, Worcestershire sauce, ketchup, water, sugar, and bay leaves. Pour this mixture over the onions and simmer for 10 minutes to thicken the sauce slightly.

Pour this sauce over the chicken pieces. Cover the casserole dish with a sheet of parchment paper and foil. (The tomatoes react badly with tin foil). Bake covered for 1 hour. Uncover and bake for an additional hour. Skim off excess fat with a spoon and discard.

Garnish with fresh chives or parsley and serve with rice, quinoa, couscous, or roast potatoes.

SERVES 6-8