Ingredients

• 2 tablespoons extra virgin olive oil
• 6 large chicken thigh cutlets, skin on, trimmed
• 1 brown onion, finely chopped
• 2 small carrots, finely chopped
• 2 celery stalks, finely chopped
• 1 red capsicum, finely chopped
• 1 large garlic clove, finely chopped
• 1 tablespoon coriander seeds
• 2 dried bay leaves
• 1/2 cup white wine vinegar
• 1/3 cup dry white wine
• 5 sprigs fresh thyme
• 1 tablespoon honey
• Steamed couscous, to serve
• Lemon wedges, to serve
• Fresh coriander, to serve

Method

• Step 1 Preheat oven to 200C/180C fan-forced.
• Step 2 Heat 1/2 the oil in a large, heavy-based flameproof casserole dish over medium- high heat. Cook chicken for 5 minutes each side or until browned. Transfer to a plate.
• Step 3 Heat remaining oil in pan over medium- high heat. Cook onion, carrot, celery and capsicum, stirring occasionally, for 8 to 10 minutes or until vegetables are just tender. Add garlic, coriander seeds and bay leaves. Cook, stirring, for 1 minute or until fragrant. Add vinegar, wine and 1⁄2 cup water. Bring to a simmer. Return chicken to pan. Add thyme. Season. Cover. Bake for 25 minutes.
• Step 4 Remove lid. Spoon over sauce mixture. Drizzle with honey. Bake for 25 minutes or until chicken is browned and cooked through. Serve with couscous, lemon wedges and coriander sprigs.