Removed skin and bone from chicken thighs and flattened slightly with a meat mallet. Marinated for several hours in the juice and grated rind from half a lemon,
1 Tbs olive oil, 1 Tbs picked thyme leaves, and a clove of garlic crushed together, salt and freshly ground black pepper. Removed from marinade and fried in a hot
pan until nicely brown on both sides. Put pan into 170°C oven for 15 minutes or so to ensure fully cooked. Removed from oven and returned to stovetop to deglaze
with juice of half a lemon, 2 Tbs vermouth and another Tbs fresh thyme leaves. Served with buttered and parsleyed new potatoes and runner beans.