Pull out the stopper! Let’s have a whopper! But get me to the chicken on thyme. With bacon.
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Get Me To The Church On Time is from the musical My Fair Lady, which starred Rex Harrison (as Henry Higgins) and Julie Andrews (as Eliza Doolittle) in the leading roles when it opened on both Broadway (1956) and the West End (1958). Harrison revised his role for the movie version in 1964, although the role of Eliza was played by Audrey Hepburn.
Get Me To The Church On Time is a cockney toe-tapping number in Act II, sung by Eliza’s father (played by Stanley Holloway on stage and in the movie). He has recently come into some money and is having one last drunken night with his pals before getting married to Eliza’s stepmother the next day.
I’m getting married in the morning!
Ding dong! The bells are gonna chime.
Pull out the stopper!
Let’s have a whopper!
But get me to the church on time!
The thyme/time pun is one that I particularly like, and I think you might be seeing some more of it on this blog (Thyme Warp, anybody?). This entree recipe uses simple ingredients that impart a lot of flavor.
I used chicken legs but if you prefer white meat then a chicken breast would work absolutely fine too – as long as it has the skin on. To prepare the chicken, wrap two slices of bacon around the skin side, forming an X. Tuck some sprigs of fresh thyme underneath the bacon. Season with salt and black pepper.
Heat some oil in a pan and place the chicken skin-side-down in the pan, and cook until the bacon and chicken skin have browned. Turn the chicken over and continue to cook until the meat and bacon on that side has also browned.
Transfer the chicken to a baking dish. Discard the fat from the pan but return the pan to the heat. Add chicken stock, cream and garlic (I use garlic paste, but fresh minced garlic would be great too). Stir well and bring to the boil, then pour it over the chicken.
Place the chicken dish in the oven and bake until the meat has reached an internal temperature of 165F (a meat thermometer is useful for this!).
Place the cooked chicken on a serving plate and drizzle over as much of the sauce as you like!
- 2 chicken legs, skin on
- 4 slices of bacon
- thyme sprigs
- salt and black pepper
- 1 tbs olive oil
- 2 fl oz chicken stock
- 4 fl oz heavy cream
- 1 tsp garlic paste
- Preheat the oven to 350F/180C.
- Wrap two slices of bacon around each chicken leg so that they form an X shape over the skin side of the chidken. Tuck a few thyme sprigs underneath the X, and season with salt and pepper.
- Heat the oil in a large pan, then place the chicken X-side-down and cook until the bacon and skin has browned. Turn over and repeat on the other side.
- Transfer the chicken to a baking dish. Drain the fat from the pan and return the pan to the heat. Add the remaining ingredients, and bring to a boil.
- Pour the sauce over the chicken and bake until the chicken is cooked through.
- Serve with a little of the sauce drizzled over, if desired.