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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


  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:

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