16 16chicken thighs, bone in, skin on 2Tolive oil, divided 1large onion, quartered and sliced in 1/4th inch strips 3clvgarlic, pressed or minced 3ccarrots, sliced in 1/4th inch rounds 1ccelery, sliced in 1/4th inch slices 1.5Tfresh thyme (or 1 1/2 teaspoons dried thyme) 0.33333333333333cflour 1.5cdry white wine 2cchicken broth 0.5cport wine Set aside two 2-quart casserole dishes, or two large disposable freezer containers. (For small families, this recipe will make three or four meals; adjust number and size of pans accordingly). Skin chicken pieces and remove fat. Sprinkle with salt and pepper. Add 1 tablespoon olive oil to large frying pan or dutch oven. When hot, add one-half the chicken pieces and brown on all sides. Remove chicken to prepared baking pans and allow to cool. Add remaining tablespoon of olive oil to the frying pan, and stir in onions and garlic. Saute over medium-high heat until golden, stirring frequently. Stir in carrots, celery and thyme, and saute until the vegetables are soft, about 5 minutes. Stir often. Using a slotted spoon, divide vegetables among the casserole dishes or freezer containers; retain juices in pan. Return frying pan to heat, and add flour. Stir vigorously to blend flour, over medium-high heat, until flour mixture begins to brown. Slowly whisk in chicken broth, white wine and port wine. Stir until boiling and slightly thickened. Pour sauce over chicken and vegetables. Cover and freeze. Mark containers with recipe name, date of preparation, and these reheating instructions: Thaw in refrigerator before use. Bake, covered, in 375-degree oven until chicken is no longer pink near the bone, about 1 1/2 hours.