Remove from marinade, drain and dry, keeping marinade.
Heat oil in a pan and brown chicken pieces.
Put butter in a casserole dish and add drained veg' from marinade,
Cook them on top of stove for a couple of minutes,
Add flour and stir around so as to coat the veg' in the flour,
Cook for a another 4 minutes,
Add the chicken pieces.
Drain off the fat from the pan, that the chicken was browned in,
Pour the marinade into the pan, bring to the boil, scraping the juices from the bottom of the pan.
Add the thyme, garlic and bay leaf.
Pour the whole lot over the chicken and stir to mix in with the flour-coated veg'.
Add the stock and simmer for about 20 min'.
Remove the chicken and when it is cool enough to handle pull out the cocktail sticks,
Keep the chicken warm.
Simmer the stock and reduce by half, this will take about 15 min'.
Stir in the cream add blackcurrant juice and then strain.
Check for seasoning and serve over the chicken