NATIVE THYME CHICKEN MARYLANDS

Native thyme is always in season, pairing particularly well with chicken and roasted vegetables. This easy meal is a weekday winner that takes little time to prep and cook.


INGREDIENTS

  • 30 ml olive oil

  • 6 boned, skinless chicken Marylands

  • 250 ml (1 cup) sherry

  • 100 ml chicken stock

  • ½ tsp native thyme leaves

  • ½ tsp dried oregano

  • Pinch dried Salt Bush, ground (you can dry by hanging a small bunch of leaves upside down in a dry and airy place away from direct sunlight).

  • Pinch of ground pepper

  • 50 g cold unsalted butter, chopped

METHOD

  1. Heat oil in a generous sized frypan over high heat. Add the chicken, and brown on both sides.

  2. In the same pan add the sherry and allow to simmer over a medium to low heat for 5 minutes, so that the alcohol cooks out. Add the stock, thyme, oregano, saltbush and ground pepper. Continue to simmer over a low heat for a further 10 minutes or so. Once the chicken is cooked and the liquid has reduced by half you can whisk in the butter.

  3. Serve immediately with steamed rice, a salad or roasted vegetables.

Recipe inspired by: https://www.sbs.com.au/food/recipes/chicken-thighs-pedro-ximenez-native-thyme

Recent Posts

See All

SAMPHIRE ON THE SIDE

It’s stir fry time with Samphire. This Aussie Sea Asparagus can be used steamed, stir-fried or blanched and is a great complement to seafood dishes. Keep beach plant cooking at home simple by simply t

PANCAKES WITH STEWED QUANDONGS

These fluffy pancakes and stewed Quandong sauce make quite the gourmet dessert that’s rich in colour and flavour. INGREDIENTS PANCAKES 2 eggs 1 cup plain flour 2 tsp baking powder 1 cup milk 2 tbsp bu

NATIVE THYME BOLOGNESE

A warm and welcoming pasta sauce that’s beautifully rich with a hearty, native flavour owing to the pungency of our Native Thyme. Easy to make…. And even easier to eat! INGREDIENTS 500g beef mince 2 o