Chicken with Thyme

[Poultry and Game]

200g/7oz unsalted butter

1 x 1.35kg/3lb chicken, jointed into 8 pieces

2 sprigs of fresh thyme

½ lemon

a pinch of caster sugar

salt and freshly ground black pepper

4 tablespoons dry white wine

150ml/¼ pint water

2 tablespoons chopped fresh thyme

1. Heat 30g/1oz of the butter in a large sauté pan. Cut remaining butter into small pieces and chill in the refrigerator.

2. Brown the chicken joints, skin side down. Add the sprigs of thyme, lemon, sugar, salt, pepper, wine and water. Cover and simmer for 25-30 minutes or until the chicken is tender.

3. Remove the chicken from the pan and keep warm while you make the sauce. Discard the lemon and thyme and skim off all fat.

4. Add 75ml/5 tablespoons of water to the pan and mix well, scraping up any sediment. Reduce by boiling to about 75ml/5 tablespoons of liquid and when simmering gradually add the remaining butter piece by piece, using a wire whisk. This should take about 2 minutes and the sauce should be thick and creamy. Add the chopped thyme. Season with salt and pepper and serve.