Thyme sprigs for garnish About 40 minutes before serving, in a 30 cm skillet over medium heat, heat sausage and quarter cup water to boiling; cover and cook 5 minutes. Remove cover;cook until sausages are browned, about 20 minutes, turning sausages frequently and pricking them to release fat. Meanwhile, cut each pepper into 4 cm wide strips;cut red onion into thin wedges. In 3 litre saucepan over medium-high heat, in hot olive or salad oil, cook peppers,onions and thyme about 10 minutes or until vegetables are fork-tender, stirring mixture frequently. Cut each chicken breast in half; sprinkle lightly with salt and pepper. With slotted spoon, remove sausage to paper towels to drain and cool slightly; thinly slice sausage diagonally. In sausage drippings remaining in skillet over medium heat, cook chicken breasts until tender and browned, about 10 to 15 minutes. To chicken in skillet, add vinegar, vegetable mixture and sliced sausage; heat through. Garnish with thyme sprigs to serve. Makes 4 servings.