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