Put the chicken thighs in a very large,
heavy-based pan and fry for a few mins,
turning frequently to lightly colour them.
Providing the heat is low, there is no
need to add any oil. Pour in the wine,
turn up the heat and boil rapidly to
evaporate the alcohol. Pile in the veg
and herbs, add 1 tsp salt and the white
pepper (or you can use black pepper).
Pour in 2 litres boiling water. Cover the
pan and simmer for 45 mins until the
chicken and veg are tender. Take out the
bay leaves and thyme sprigs and cool
for about 30 mins.
Remove chicken from the soup, then
strip the meat from the bones. Put all
but 140g of the chicken back into the
pan. Blitz the soup with a hand blender
or in batches in a food processor until
very smooth, then return to the pan.
Blend the flour and cream together
with a couple of ladles of the soup, then
stir the creamy mixture into the rest of
the soup and heat, stirring continuously
until thickened. You can blitz again if it
looks a little lumpy. Chop the remaining
chicken and stir into the soup. Scatter
with thyme leaves, to serve.