3/4 cup margarine
1 large onion, chopped
3 cloves garlic, minced
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 teaspoons ground black pepper
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon dried thyme
Heat margarine in a skillet over medium heat. Saute onion and garlic until golden brown. Stir in oregano and basil and saute until aromatic. Stir in thyme and rosemary and stir in ground black pepper. Drop in salt and pepper. Cover skillet and simmer over medium heat for 30 minutes.
Stir in the chicken stock. Blitz with a fork.
Stir in the oregano mixture and cook until chicken is tender. Turn, add wine, and simmer for 5 minutes. Return chicken to pan. Stir to make sure that the chicken is coated with sauce. Place pan on grill and cook, stirring occasionally, for 1 hour.
Meanwhile, bring a large pot of water to a boil. Add chicken stock and chicken, stirring, until all chicken has been added. Pour chicken broth mixture over chicken in skillet, stirring occasionally, until well coated.
Return skillet to heat and add chicken broth and chicken stock mixture. Cook, stirring occasionally, until chicken is pink; about 1 minute. Reduce heat to medium and add white onions and garlic to skillet. Cook and stir over medium heat about 30 minutes, stirring occasionally.
While chicken is cooking, combine flour, brown sugar, salt, pepper and parsley. Season with salt, pepper and parsley, stirring occasionally. Reduce heat and simmer, stirring occasionally, for 3 to 4 minutes, or until flour is golden brown.
Reduce heat to medium. Stir flour mixture into chicken stock mixture. Simmer and stir for about 5 minutes. Remove chicken from heat, stir in parsley and Simmer for about 5 minutes.
Stir flour mixture into sauce. Return chicken to heat and cook, stirring occasionally, for about 5 minutes, or until heated through.