Chicken with Thyme

Le poulet au thym

Preparation info
  • Serves


    • Difficulty


Appears in

By Caroline Conran

Published 2012

  • About

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, and it is made with highly aromatic wild thyme, which grows freely everywhere. Clustering by the sides of the road in any rocky place, the twisting stems barely hang onto life during the hot summer days, and the leaves darken to a metallic grey. They return to a soft grey-