Rosemary chicken with tomato sauce

Rosemary chicken with tomato sauce

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(110 ratings)

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Cooking time

Prep: 5 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Dairy-free
  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
275
protein
44g
carbs
5g
fat
9g
saturates
3g
fibre
0g
sugar
4g
salt
1.09g

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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Method

  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.
  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 from Good Food magazine, November 2008

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Comments

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lazywife's picture
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Sooooo disappointing. Smelled delicious, but when we ate it it managed to be both bland and tasteless, and yet simultaneously cloying and nausea-inducing. Won't be making this again

cassie8756's picture

A beautiful and comforting meal. A very taste meal which has become a regular in our house.

catstringer's picture

Lovely tomato rich flavour! I substituted the capers for black olives and simmered the dish for slightly longer than instructed as the sauce was slightly on the thin side.

Danzini's picture

Cooked this last night and was a fantastic meal, one of my husbands fav dishes now! So will defo be cooking this again. I used chicken breasts instead just as a healthier option. At the same time as using rosemary, I also used thyme which was lovely. I had left over (already cooked) new potatoes which I added to the dish. Toward the end of cooking added a packet of cooked puy lentils. Served with brown rice. Was really scrummy! 5*****.

yumminesss's picture

My husband loves me cooking this. The calorie count is almost unbelievable. It tastes amazing.

bridget52's picture

Used chicken breasts but added some parboiled baby potatoes and then some asparagus in the last ten minutes. Also added some extra sprigs of rosemary and removed after cooking! Tasty and will definitely be making again as a midweek meal.

barryshitpeas's picture
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Very nice recipe. I added a tin of haricot beans to bulk it out a bit. Served with long grain rice. Would do again.

elsbells's picture
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Great. I adapted: didn't bother browning chicken as trying to cut back in fat but sd cut each thigh fillet into about three chunks. Skipped capers, added extra wine and extra can of toms for depth. Also wanted more sauce. I then cooked some wholewheat fusilli separately and mixed it through at last minute as didn't want bread/ pots with it. Everyne loved it. Would be good with dash of chill too.

wilow_398's picture
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This recipe is lovely and very easy to make. I added a bit extra of everything and it turned out fab. The sauce is amazing.

cfrickers's picture
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Made this for supper yesterday and I still have the flavour in my mouth! This is the best chicken I have made so far. I left out the anchovy though...

earthdwella's picture
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very nice, thank you :-)

pippahockey's picture
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love

casafood74's picture
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Mixed feelings about this one. I agree with others that it looked nothing like the picture! I didn't brown the chicken enough first. The sauce was too pink which isn't v attractive. But, it did taste lovely so I am going to think about how to make it look more appealing. I added some chicken stock and didn't put the anchovies or capers in. I also added a can of butterbeans when I'd added the tomatoes and wine which were a great addition; they worked really well with this dish. The chicken was lovely and tender. I also liked that it is low fat dish as I normally opt for creamy sauces so this was a pleasantly healthy change for me! I will definitely make again.

janjan87's picture
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A lovely meal which I've made twice now. First time I used two cans of chopped tomatoes which made more sauce so better for leftovers I thought but possibly a little watery, and also cooked it on the hob for about 40mins. Second time I used one can of chopped tomatoes and added in some mushrooms, Worcester sauce, chicken stock cube, extra anchovies garlic rosemary and capers as suggested in other reviews and found this much better. Also cooked it in the oven gas mark 4 for 40-45mins covered in an ovenproof dish the second time round and would recommend! Served it both times with rice. Next time would like try this with potatoes. And also want try the tuna spaghetti recipe mentioned on this page :)

limefruitgum's picture

Simple and delish supper with some crusty bread.

melania_ishak's picture
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This was a yummy, simple and easy recipe to make. I didn't have anchovies so used anchovy-stuffed-green olives instead and used the brine to flavour the sauce - lovely. It really pays off to add the wine and let it simmer for longer to get a deeper flavour. I imagine this will be even better the next day!

bowdenei's picture
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I love this dish. I have made it many times now. I think for me the best ingredient is the anchovies. I go to my local fishmonger and get the white anchovies which are very expensive ( well at least here in the US they are) costing around one pound sixty for 2 anchovies!! But it really makes the dish so I have to buy it , although I feel really stingy just asking for 2 anchovies.

janjan87's picture
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Lovely mid week meal, found the anchovies and capers gave it a nice flavour. Added two cans of tomatoes instead and cooked it on the hob for a bit longer to thicken up the sauce. Served with rice. This filled up me and my hubby for dinner and both had leftovers for lunch the next day!

amie_dee's picture
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This was a pretty easy mid-week dish. I did it in the oven but would caramelise the onions in a pan first next time as they were a little too crunchy. It would have been better with a bit of a kick to it so I'll add a bit of chilli next time, too.

sarah77's picture
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Have done this twice now and last nights was scrummy! I took some of these tips on board and fried mushrooms and red pepper after the onions and garlic and then added a dollop of tomato puree before adding the tomatoes and added worcestershire sauce to the lot.
Once everything was bubbling away, I left it simmering for about 40mins whilst I went to collect my husband and when I served it up the sauce had thickened beautifully, Served with savoy cabbage and brocolli. I'm thinking next time of adding some smoked paprika, chilli and serving with rice as another tasty dish ;)

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