Serves 2

4 tbsp olive oil
2 chicken legs, coated evenly with 3 tbsp plain flour
2 yellow onions, sliced
2 cloves garlic, crushed
1 can cream of tomato soup
125ml dry white wine, like Chardonnay or Sauvignon Blanc
1 sprig fresh thyme
A dash of black pepper
100g spaghetti

1 Preheat the oven to 180 deg C.
2 Heat 2 tbsp olive oil in a frying pan. Over medium heat, sear the chicken for 3min each side, until golden brown. Transfer to an ovenproof dish and set aside.
3 To make the sauce: Heat the remaining 2 tbsp olive oil in the pan. Saute the onions and garlic for 3min until fragrant.
4 Stir in the cream of tomato soup and white wine. Add the thyme and pepper, and simmer for 5min.
5 Pour the sauce over the chicken and bake for 35min. While you’re waiting for the chicken to be done, cook the spaghetti until al dente, according to the package instructions. Drain and set aside.
6 When the chicken is ready, transfer it, along with its sauce, to the spaghetti. Serve.

This article was originally published in Simply Her February 2015.