Heat 1 tablespoon of olive oil in a large non-stick pan. Season with salt. Cook for 3-4 minutes per side until browned. Transfer to plate.

Add the remaining olive oil to the same pan. Reduce heat to medium. Add the onions, fry for 6-8 minutes or until lightly browned. Add the garlic and thyme and fry for another minute.

While the onions are cooking, mix 2 tablespoons of the broth with the flour.

Add the wine to the pan and let it bubble for a minute. Return chicken to the pan, add the broth and parsley and cover. Reduce heat to medium-low and cook for a further 15 minutes or until chicken is fully cooked through.

Stir the flour into the sauce and cook for a further minute or so until the sauce is slightly thickened.

Serve over boiled potatoes or rice with vegetables.