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. Sauté over medium-high heat until golden,
stirring frequently. Stir in carrots, celery and thyme, and sauté
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.
To Freeze: Place into freezer containers in family sized portions.
To Reheat: Thaw in refrigerator before use. Bake, covered, in 375 oven until chicken is no longer pink near the bone, about 1-1/2 hours.