Stewed potatoes with thyme

Ingredients:

• 1.8 kg unpeeled yellow-skinned potatoes, quartered
• 85 g of bacon
• 6 sprigs of fresh thyme
• 2 bay leaves
• 2 teaspoons coarse salt
• 5 black peppercorns, plus freshly ground pepper for serving
• 4 cups chicken broth
• 4 tbsp (60 g) butter

Preparation:

1. Place the bacon in the bottom of a heavy-bottomed saucepan and top with 3 sprigs of thyme. Then add the potatoes, salt, bay leaves, and peppercorns.
   
   Pour chicken broth into the pan and add enough water to cover the potatoes. Add the butter and remaining thyme.
   
   Cover and simmer until the potatoes are tender. Once done, remove the bay leaves and peppercorns.
   
   Place potatoes in shallow bowls and season with salt and pepper to taste.