Slice peeled sweet potatoes into discs about 2 mm thick and place into a shallow oven-proof dish along with chopped garlic,
thyme leaves, seasoning and a splash of olive oil. Cover with foil and bake for about 30 minutes. Uncover, pour over
single cream and bake for another 20 minutes, until starting to go brown and crispy. Flatten skinless boneless chicken
thigh fillets with a meat mallet (or rolling pin), coat with seasoned flour and sauté in hot olive oil until nice and golden.
Throw in a wineglass of white wine, some chicken stock and thyme leaves, bring to a boil and simmer until the sauce thickens,
turning the chicken over several times. Serve with the sweet potato gratin and a green vegetable such as sugar peas.