Cut each thigh in two and place in an ovenproof, flameproof pan. I use a metal casserole dish. Cover chicken with the olive oil when all thighs have been added to the pot. heat over a medium heat to brown the thighs
When browned, remove chicken from pot with a slotted spoon and add diced onions and gently heat to soften.
When onions soft add the chicken back to pot and heat together for about 1 minute
Pour over the chicken and onions the port wine, the white wine and the chicken stock.
Add the mushrooms, garlic, herbs and salt.
Bring to boil and stir constiunually to mix ingredients
Transfer to an oven set to 160c and cook for 2 hours. After 1 hour add the shallots and check consistancy and if necessary add more port.