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Mix the 6 chicken thighs, 2 sliced onions, 125ml of wine, 2 tablespoons of soy sauce, 3 tablespoons of maple syrup, 1 teaspoon of mustard, 6 cloves of unpeeled garlic, 2 star anise, 1 cinnamon and 2 bay leaves together in a large bowl. Set aside for 30 minutes to marinate.
Preheat the oven to gas 7, 220°C, fan 200°C. Scatter 10g of thyme over the base of a large, deep roasting tin. Add 8 halved and destoned plums and 125ml of chicken stock. Spoon over the marinated chicken mixture, then stir gently to ensure the chicken thighs are skin side up.
Roast for 35-45 minutes until the chicken is cooked through and the juices run clear when the thickest part of the meat is pierced with a sharp knife. Scatter with 10g of parsley and serve with mashed potato, if you like.
