Add the tomatoes and thyme and cook for three minutes.

Saute another couple of minutes, then add the stock, wine, rosemary and thyme.

Add the wine, bay leaf, thyme, chicken stock and tomatoes.

Stir one last time, add thyme if using, cover, and lower heat to low.

Add the garlic and thyme and fry for a further 1-2 minutes.

Add the wine, water and thyme, scraping up the cooking juices.

Add thyme and cook 8 to 10 minutes, or until vegetables begin to soften around the edges.

Add the chicken pieces, two cloves of garlic, bay leaves and thyme.

To this I added fresh thyme, lentils and chicken stock.

Add thyme and set aside one hour or longer to infuse.