1. Start by slicing and cutting the vegetables. In a simple pan like this, they are best kept fairly large, about the size of a ten-crown piece.
2. Then remove the skin from the upper part of the chicken. Season the Bjärekyckling with salt and pepper.
3. Use a large pot and set the heat on the hob at three-quarters of full heat. Melt the butter in the pot.
4. When the pot has cooled down, add the top layer and brown them on both sides.
5. Add the vegetables, sauté them quickly and add the curry and thyme. Stir the pot for a few turns and then add the chicken stock and cream.
6. Let it simmer for 15-20 minutes and then season with salt and pepper. If necessary, remove the maizena to make the sauce a little more soupy.
7. Serve with, for example, rice, some good couscous or why not fresh potatoes from the Bjäre Peninsula.