Recipe Detail

Prep 20 mins | Cook 45 mins | Serves 4

1⁄4 cup olive oil

8 chicken thigh cutlets – bone in (or use chicken pieces of choice)

1 red onion, cut into thin wedges

1 chorizo sausage, diced

1⁄2 cup dry white wine

1 red and 1 yellow capsicum, halved, deseeded and cut into thin strips

3 garlic cloves, finely chopped

4 vine-ripened tomatoes, roughly chopped

6 sprigs thyme

1⁄3 cup chicken stock

30g rocket leaves

Crusty bread, to serve

STEP 1: Heat 1 tbs oil in a large heavy-based frying pan over medium-high heat. Brown chicken for about 2 minutes on each side or until golden. Transfer to a plate.

STEP 2:  Heat remaining oil in pan. Add onion and chorizo and cook over medium heat, stirring occasionally, for 5 minutes until onion is tender. Add wine and simmer for 1 minute. Add capsicums, garlic and tomatoes and cook, stirring often, for 3 minutes.

STEP 3: Add thyme, stock and chicken to pan. Reduce heat to low, partially cover and simmer, stirring occasionally, for 25–30 minutes until chicken is tender. Top with rocket and serve with crusty bread.