Thyme Chicken

Preparation:

Preparation: Gut and flambé the chicken, wash and cut into small pieces. Leave it to marinate in the white wine, the washed (not chopped) thyme and parsley, the bay leaf, salt and pepper for 2 hours, turning it occasionally. In a large frying pan, heat the butter and oil with the peeled and chopped onion and garlic; place the chicken pieces on top and let them brown. Then over low heat, cook for 1 hour, gradually adding part of the wine from the filtered marinade.