Preheat oven at 180 degrees Celsius (160 fan forced).
Heat olive oil in a stovetop to oven suitable pan or baking dish. Add chicken thigh fillets and brown well chicken on both sides well.
Remove chicken thighs from the pan/baking dish and set aside. Deglaze you pan with the white wine. Making sure to scrape up all the caramelized brown bits on the bottom on the pan/dish. Remove pan/dish from heat.
Place chicken back in your pan/dish. Place eshallots and tomatoes around the chicken, then scatter oregano, pine nuts and feta on top. Then drizzle over your honey.
Place pan/dish in your pre-heated oven and cook for a further 35/45 minutes until the chicken has cooked through.
Serve with mixed grains or salad and crunchy bread.