Thyme and wine braised chicken

Chicken second courses

On my first visit to France many years ago, I was served a simple homemade chicken dish that beguiled me with its flavors and aroma. When I was eating what was probably my third serving (how gauche!), I asked what was in it and I got a Parisian shrug: "Oh, just some herbs and wine." The memory of that dish has followed me through the years and while I can't say that I've recreated it exactly, I've come up with a dish that reminds me of that homecooked meal in a tiny Paris apartment. It's simple enough to throw together after work for a quick dinner, but it'll make everyone who walks in the kitchen say, "wow! that smells amazing!" <br /> <br />In this version, I've added some artichoke hearts just because I think they round out the dish perfectly, but they're purely optional. Serve this dish with some crusty bread and you'll be transported to Paris. And since it only takes half an hour, this dish is far more practical than a transatlantic flight on a work night.