Chicken with yummy sauce

The Precious Angel loves this dish.  Pat some boneless, skinless chicken breasts dry. Sprinkle with pepper (no salt) and fry in a skillet with a bit of olive oil until golden. Put in an oven-safe pot or pyrex-type dish. Add enough red wine to reach the halfway mark on the chicken breasts. Take a medium yellow onion and slice off the bottom root. Chop into quarters, keeping enough of the top to maintain the integrity of the quarters. Plop them into the pot. Smash and peel four garlic cloves, throw them in the pot. Add about six sprigs of fresh thyme or a teaspoon of ground thyme. Add a half cup or so of chicken stock (if you're using bullion that's why you don't need salt on the chicken breasts, if you're using very low sodium or homemade stock, add salt to taste above). The stock should just cover the chicken. Cook in a 350 degree oven for a couple of hours. Strain out liquid and reduce by half in sauce pan, then thicken with corn starch. Plate and pour generous amount of sauce on chicken. You can cook this longer for more tender chicken, or cut the chicken into smaller pieces.