Chicken with Potatoes, Garlic and Wine

How to prepare chicken with potatoes, garlic and wine

1. In a pot, I heated a little oil, just enough to cover the bottom. I added the chicken pieces and browned them on both sides (about 5 minutes on each side). I removed the chicken onto a plate.
2. In the pot, I added the potatoes cut into rounds and browned them a little. They don't need to be fully cooked, just slightly browned on the edges. I removed them from the pot.
3. In the pot, I added the garlic cloves and browned them over medium heat, no more than 5 minutes. Don't let them turn brown, they will become bitter.
5. I poured the wine over the garlic (turn the heat to low so the hot oil doesn't splash!) and with a wooden spoon I scraped the bottom of the pot well to release all the browned bits. When the wine started to boil, I put the chicken and potatoes back in the pot, added the thyme, salt and pepper, stirred well and poured in the water. I left it to simmer covered, over medium heat for 30 minutes.
   * since there's little liquid, watch the pot so the liquid doesn't reduce too much and the food burns at the bottom; if it seems to be reducing too quickly, add a little more water, at the end you should have about a finger's worth of white sauce left in the pot.
6. I served it warm with homemade bread croutons.

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