Winter Thyme

Thyme is one of the hardiest herbs and so can still thrive at this time of year. It can be grown in the garden or in pots on the kitchen window cill.

So why not try this dish which will make your home smell wonderful, and for dinner you not only get tender, flavourful chicken, you also have soft, nutty garlic cloves to enjoy spread on hot French bread with the meal. Serves 2 to 4.

Ingredients

6 chicken thighs
3/4 teaspoon salt
3/4 teaspoon white pepper
20 cloves garlic
2 tablespoons olive oil
2 celery stalks and leaves chopped
1 handfull chopped fresh parsley
Small handfull of fresh thyme
250ml dry white wine
750ml water

Recipe

Preheat the oven to 375°F, 190°C, gas mark 5.
Season chicken with a little teaspoon salt and pepper.
Separate cloves of garlic and put them (unpeeled) into boiling water for 1 minute. Drain and rinse under cold water, then peel.
Coat the bottom of a shallow casserole dish with oil, and add garlic, celery, parsley, 1/2 teaspoon salt, 1/2 teaspoon pepper, and the thyme.
Add wine and stir.
Add chicken, skin side down, and baste.
Cover tightly and bake for 35 minutes.
Turn the chicken, baste, and bake for a further 40 minutes.