Rosemary chicken with tomato sauce

Rosemary chicken with tomato sauce

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 30 mins

Gluten-free, Low-fat, Dairy-free

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.
Try

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.

PER SERVING

275 kcalories, protein 44g, carbohydrate 5g, fat 9 g, saturated fat 3g, fibre 0g, sugar 4g, salt 1.09 g

Recipe from Good Food magazine, November 2008.

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Latest comments and suggestions

Results 1-20

  • Binder photo sarahcg

    21 October 2008

    sarahcg commented on this recipe

    Absolutely delish! However I doubled this and it fed 4! Perhaps they are just greedy.

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  • Binder photo lisa

    22 October 2008

    lisa rated and commented on this recipe

    5 stars

    i used chicken breast as kids don't do bones. will be a regular

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  • Binder photo Jo

    23 October 2008

    Jo rated and commented on this recipe

    3 stars

    This was ok - nothing special but easy to do. Probably won't do it again as needed more flavour

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  • Binder photo armojane

    24 October 2008

    armojane rated and commented on this recipe

    4 stars

    Family all enjoyed, used the the slow cooker which made the flavours really rich. Will be a regular work night meal.

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  • Binder photo ronnix3

    28 October 2008

    ronnix3 commented on this recipe

    I tried this recipe and absolutley loved it. Very, very tasty.

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  • Binder photo Babs

    30 October 2008

    Babs commented on this recipe

    Love this recipe. so easy. Good week night supper and perfect for the slow cooker. The red wine is a good addition.

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  • Binder photo Babs

    30 October 2008

    Babs commented on this recipe

    No occasion - just something different for supper.I used left over red wine - pinot noir reserve which I had frozen in ice cube trays - very handy!! fantastic for using in any stews etc.

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  • Binder photo Babs

    30 October 2008

    Babs rated this recipe

    4 stars

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  • Binder photo Carrie

    31 October 2008

    Carrie rated this recipe

    5 stars

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  • Binder photo MISCHEF

    31 October 2008

    MISCHEF commented on this recipe

    LOVED

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  • Binder photo MISCHEF

    31 October 2008

    MISCHEF rated and commented on this recipe

    5 stars

    LOVED this recipe.. simple and subtle. I searved it with the Parsnips and Suede mash baked in the oven with a Thyme bread crumb topping.. strange mix i know but it used up all my left overs... all worked so well! Will DEF make again.. 5 Stars

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  • Binder photo MISCHEF

    31 October 2008

    MISCHEF commented on this recipe

    Great Tip Babs! Thanks!

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  • Binder photo Belkey

    04 November 2008

    Belkey rated and commented on this recipe

    4 stars

    My chicken thighs shrank down quite alot, so would recommend three per person if you have a hungry crowd (especially if you buy them from the supermarket as opposed to the butchers).

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  • Binder photo Deborah

    05 November 2008

    Deborah commented on this recipe

    Tasty after work supper... Served with mashed parsnip and potato for the comfort food factor!

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  • Binder photo Tracey

    06 November 2008

    Tracey rated and commented on this recipe

    4 stars

    Easy to make, I used anchovy paste instead of fillets and it tasted very good.

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  • Binder photo Theresa

    11 November 2008

    Theresa commented on this recipe

    Easy and quick to prepare but also very tasty. I added a little more anchovy and garlic and a few more capers to make it a bit more punchy, together with a can of mixed beans, which thickened it up and made it even more satisfying.

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  • Binder photo Maria FS, Malta

    12 November 2008

    Maria FS, Malta rated and commented on this recipe

    5 stars

    I tried this dish and it was very easy and very good. However added some mushrooms to make it more like a farmhouse style and came quite good.

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  • Binder photo hungovermatt

    13 November 2008

    hungovermatt commented on this recipe

    Great dish. I didn't have chopped tomatoes so used a tin of plum tomatoes. Maybe that was what did it, but i found the sauce a bit too watery... Tasted great though!

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  • Binder photo Rebecca

    14 November 2008

    Rebecca commented on this recipe

    Would this freeze well do you think?

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  • Binder photo JeanetteA

    18 November 2008

    JeanetteA commented on this recipe

    Delicious. I added one large sliced zucchini before I covered it for 20 minutes. The red wine really sealed this dish so be sure to use it if you have some in the house!

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 30 mins

Gluten-free, Low-fat, Dairy-free

Ingredients

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Add to your binder

PER SERVING

275 kcalories, protein 44g, carbohydrate 5g, fat 9 g, saturated fat 3g, fibre 0g, sugar 4g, salt 1.09 g

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