Pat dry the chicken breasts and season with plenty of salt and pepper.
Add 2 tbsps of Olive oil to a deep-sided frying pan and set on medium to high heat. Wait until it shimmers, then add the chicken breasts. Brown on both sides, then transfer to a plate.
In the same pan, add the onions, garlic, carrots, peppers and courgettes with the spices. Season with salt and pepper and fry on medium to high heat for about 7 -8 minutes until softened.
Add the tomatoes, chicken stock and thyme and bring to a boil. Add the chicken breasts and cook on high for 5 minutes, then reduce the heat to low heat, cover partially with a lid and simmer for 30 minutes.
Turn off the heat. Remove the thyme sprigs if using, and add the white wine vinegar. Break up the chicken breasts if you want to, stir through and serve.
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