Chicken with Thyme from Sud de France by Caroline Conran
This basic and rustic dish can be rustled up quickly and has simple ingredients. It is a real Languedoc standby, described by Albin Marty, the food-writer from Beziers, as a dish from the garrigue,...
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Ingredients
- 4 chicken thighs and 4 drumsticks, preferably free-range
- 1 tbsp goose or duck fat or olive oil
- 100 ml marc or Armagnac
- 8-12 unpeeled cloves of garlic
- 2 tsp dried thyme or fresh thyme leaves and flowers, stalks removed
- 250 ml dry white wine
- ½ chicken stock cube
- 1 tsp cracked black pepper
- 1 tbsp flour
- salt
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