finally, after an awefully long absence, here's another one by me: chicken 'n thyme 1 pullet (ready to cook) 4 small thyme branches 6 small tomatoes 1 1/2 cups bacon cubes (olive) oil salt pepper (perferably black) water (and, if desired, wine (red, rose)) Prepare the chicken: cut into serving size parts (e.g. quarter it). Rub outsinde and inside with pepper and salt (sparingly, if the bacon is salty). Skin tomatoes (pour boiling water over them, or boil them for 30 secs, then peel off hide), cut into small cubes. Fry bacon in roasting pot in some oil at high heat. When it turns crispy, take it out. Fry chicken pieces from both sides in the fat. Turn down heat, add the tomatoes and thyme. Add some water if needed. Cover and let simmer for about 30 to 40 minutes at low heat. Check occasionally whether it is necessary to add fluids. Depending on your taste, use wine and/or water as needed. When the chicken is done, remove thyme, add the bacon. Serve with French bread. ENJOY!