Name: Rosemary chicken with tomato sauce
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 8 boneless, skinless chicken thighs; 1 rosemary sprig, leaves finely chopped; 1 red onion finely sliced; 3 garlic cloves sliced; 2 anchovy fillets, chopped; 400g can chopped tomatoes; 1 tbsp capers drained; 75ml red wine (optional)

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Rosemary chicken with tomato sauce

Rosemary chicken with tomato sauce

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 30 mins

A star rating of 4.4 out of 5.162 ratingsRate

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This Italian-style casserole will warm you up, and it's great value too

Dairy-free

Gluten-free

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A star rating of 4.5 out of 5.9 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
8 boneless, skinless chicken thighs
1 rosemary

sprig, leaves finely chopped
1 red onion

finely sliced
3 garlic cloves

sliced
2 anchovy

fillets, chopped
400g can chopped tomatoes
1 tbsp capers

drained
75ml red wine

(optional)

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Nutrition: per serving

kcal275
fat9g
saturates3g
carbs5g
sugars4g
fibre0g
protein44g
salt1.09g

low

Method

step 1

Heat half the oil in a non-stick pan, then brown the chicken all over. Add half the chopped rosemary, stir to coat, then set aside on a plate.
step 2

In the same pan, heat the rest of the oil, then gently cook the onion for about 5 mins until soft. Add the garlic, anchovies and remaining rosemary, then fry for a few mins more until fragrant. Pour in the tomatoes and capers with the wine, if using, or 75ml water if not. Bring to the boil, then return the chicken pieces to the pan. Cover, then cook for 20 mins until the chicken is cooked through. Season and serve with a crisp green salad and crusty bread.

RECIPE TIPS

MAKE IT WITH TUNA

ITALIAN TUNA SPAGHETTI Low fat Boil 400g spaghetti. Soften the onion, rosemary, garlic and anchovies in the oil for a few mins. Pour in the tomatoes and capers with the wine, if using, and simmer for 5 mins. Drain a 200g can yellowfin tuna and flake into the sauce. Warm through for a few mins, stirring, then toss with the drained spaghetti and serve with garlic bread.

Recipe from Good Food magazine, November 2008

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A star rating of 4.4 out of 5.162 ratings

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