Seared Chicken with Three Thymes

1 Put the chicken breasts into a shallow dish or a plastic bag with no holes in it. Bruise the thyme leaves in a mortar and mix with the olive oil, lemon juice, garlic, salt and pepper. 2 Pour this marinade over the chicken in its dish or bag, and turn the pieces to evenly coat. Cover the dish or knot the bag. Marinate for at least four hours, turning the pieces or the bag every now and then. 3 To Sear the Chicken: Put a griddle or heavy cast-iron frying pan on a high heat and leave for five minutes until very hot. Put the chicken pieces on it in a single layer, skin-side down, and leave for 4-5 minutes before turning. 4 Give them 4-5 minutes depending on their size on the other side. Reduce the heat and give them another 4-10 minutes or so, until cooked through. 5 Put the cooked chicken on individual plates or one large serving dish. For an elegant presentation, slice each breast and fan out on individual plates. Quickly squeeze the juice of the half lemon over the chicken breasts and sprinkle with the fresh thyme leaves. Serve immediately. Recipe by: Sophie Grigsons Herbs