Rosemary chicken with tomato sauce

Rosemary chicken with tomato sauce

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(117 ratings)

Prep: 5 mins Cook: 30 mins

Easy

Serves 4
This Italian-style casserole will warm you up, and it's great value too

Nutrition and extra info

  • Dairy-free
  • Gluten-free

Nutrition: per serving

  • kcal275
  • fat9g
  • saturates3g
  • carbs5g
  • sugars4g
  • fibre0g
  • protein44g
  • salt1.09g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 8 boneless, skinless chicken thigh
  • 1 rosemary sprig, leaves finely chopped
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 red onion, finely sliced
  • 3 garlic clove, sliced
  • 2 anchovy fillets, chopped
    Anchovy

    Anchovy

    ann-choe-vee

    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 400g can chopped tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 tbsp capers, drained
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 75ml red wine (optional)

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.

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Comments (151)

lizleicester's picture
2.5

I thought this was nice but next time I would probably put it in the slow cooker to really enrich the flavours.

dreamweaver's picture
5

It tastes gorgeous but isn't very filling, I'd serve with mash next time.

roseg89's picture

Lovely, added twice as many anchovy fillets, rosemary sprigs and garlic cloves. Also added a splodge of tomato puree and a tablespoon or so of balsamic vinegar - really added to the flavour. Served with couscous and garlic ciabatta - not very healthy but delicious!

Jennifer_789's picture

I love this recipe - followed it to the T however added red wine vinegar rather than actual red wine. Simmered it for a little longer than advised to get a thicker sauce and served with bulgar wheat and veg in keeping with the healthy theme. Amazing - making this again tonight!

lazywife's picture
0

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.

catstring'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
4

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
5

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
4

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
5

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
5

very nice, thank you :-)

casafood74's picture
4

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
4

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
4

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!

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