8 (160g each cutlet) chicken thigh cutlets (or use thigh fillets)
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
40g rocket leaves
Crusty bread, to serve
Method
Heat 1 tbsp oil in a large heavy-based frying pan over medium-high heat. Brown chicken for 2 minutes on each side or until golden. Transfer to a plate
Heat remaining oil in pan. Add onion and chorizo and cook over medium heat, stirring occasionally, for 5 minutes. Add wine and simmer for 1 minute. Add capsicums, garlic and tomatoes and cook, stirring often, for 3 minutes
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
