Heat frypan to 350F. Add 2 tbsp. peanut oil. Brown chicken thighs about 10 minutes each side. Remove to plate and drain off oil and chicken fat.

In the fry pan put the lemon juice,sugar,ketchup plus wine and water. Bring to a boil and stir to dissolve sugar. Reduce heat and add chicken. Simmer 45 minutes. Remove chicken to casserole. Add cornstarch-water mix to fry pan juices and stir until thickened. Boil for 2 minutes,stirring constantly. Pour mix over meat in the casserole. Set aside and cool for 3 hours or keep in refrigerator for 4 hours to 2 days in the casserole.

Before serving set oven at 350F and cook for 45 minutes. Serve.