1. Cover the chicken in plastic wrap and bash (to thin out the thicker section of the chicken thigh)
2. To a bowl, add the chicken, and season with salt, and cracked pepper. Add the wine, 1 and a half tablespoons of olive oil, and the remaining herbs. Mix and allow the chicken to sit in the marinade for 10 minutes.
3. Dice the onion
4. Add the remaining olive oil to a large fry pan and heat the pan on medium-high. When the pan is hot, add the chicken. Allow to cook for 3-4 minutes one side or until browned, then turn over.
5. Add the diced onions to the pan, sprinkling with a pinch of salt. Mix them occasionally so they don’t burn).
6. Cook the chicken for a few minutes, then lower the heat and place a lid on, cooking for another 5 minutes or until the chicken has cooked through.
7. Turn the heat off allowing the chicken to rest for a few minutes.

Serve with cauliflower steak or your favourite side of steamed greens.

NB If choosing to cook breast chicken, it may dry out quicker, so adjust the cooking time).