• Sprinkle thyme leaves over the skin of the chicken, season with salt and pepper, sprinkle the flour over the skin, gently press down to help it stick.
  
• Heat a large frying pan over a medium/low heat. Add a splash of vegetable oil and place the chicken skin side down. Use the back of a spatula to press the fillets flat onto the pan. Leave to fry gently for 5-7 minutes. Keep checking that the skin isn't burning. Once the skin is crisp and golden, Turn the breasts over and continue to cook for 5 minutes or until cooked through. Remove the breasts to a warm baking tray to rest.
  
• While the breasts are cooking, put the couscous and salt in a pan or bowl, pour over the hot stock. Cover with a lid or plate and leave undisturbed for 10 minutes. Add the tomatoes, spring onions, olive oil and parsley, fork through and set aside to keep warm.
  

Sauce

• In the frying pan in which you cooked the breast, add the shallots along with knob of butter and cook for a few minutes over a low heat, scraping the bits stuck to the pan. Turn the heat high, pour in the wine and let it bubble and reduce by half. Add the stock and a good grinding of black pepper and bubble for 3-5 minutes. Finally stir in  the creme fraiche.

To Serve

• Divide the couscous between 4 plates, slice the chicken in half and arrange on the couscous. Serve with the sauce on the side - don't pour the sauce over the chicken because you'll loose the lovely crisp skin.