Rosemary chicken with tomato sauce

Rosemary chicken with tomato sauce

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(117 ratings)

Prep: 5 mins Cook: 30 mins


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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  • 1 tbsp 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'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



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

  • 400g can chopped tomatoes



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

  • 1 tbsp capers, drained



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

  • 75ml red wine (optional)

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  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)

liezeldutoit's picture

Excellent recipe. I will probably add some chili next time, and some beans... but it is fine just as it is. I tasted it just before serving and found it slightly bland so I splashed some balsamic vinegar on it and it lifted the flavours very well. Served it with macaroni and sprinkled with pecorino before serving, so yummy!

irenemorrill's picture

Fab and quick midweek meal, we all loved it, served with penne and griddled courgettes, will do again!!!

remehardiman1's picture

Very tasty and easy to make. Makes a nice rich sauce. I can see this becoming a regular on the dinner table.

babyblade's picture

Good and tasty & easy - a little bit different because of the capers and anchovies. We served with mash to soak up the sauce. Will be making again.

alison1296's picture

Just made this for the whole family (3 children) and it went down a storm - the children were practically licking their plates. Used the slow cooker. Didn't have wine and didn't use capers but it was still very tasty. Served it with boiled potatoes and peas. The children have requested it to be made again soon - high praise indeed!

zhagan's picture

so easy and tastes amazing

jcurle's picture

I have cooked this dish a few times and love it. Easy cooked and very tasty. I tried it with chicken breast but it is better with the thighs. Don't be tempted to remove the skin before cooking, I did and the chicken was a little bit dry. Will try adding some mushrooms next time. Thanks for that Maria. I serve it with new potatoes and fresh vegies.

pickledonioncoat's picture

For an easy meal, this was lovely and the flavour the anchovies really add depth.
I cooked this without the wine due to a family member being completely alcohol-free, and it was still good, but I would add the wine otherwise.
I bought boned thighs with the skin on, but I snipped the skin off first and simmered in the end for about 45min, leaving the lid off for the final 15min to reduce for a bit. Leaves enough sauce to mop up, but not so that it's watery. Lovely.

bloodnock's picture

We had this the other night, my sister cooked it. The smell of it cooking was scrumptious, mouth watering while the sauce on eating was out of this world. We loved it. Easy to make great taste, and we're going to try it again.

juliamccartney's picture

Delicious. Made a few additions - added red peppers and courgettes and fried them with the onion. Also added more garlic. Did this in the slow cooker - used bone - in thighs with skin on and it was so tender and moist (removed skin just before serving as it had more or less fallen off anyway!). Went well with small cubed roasted potatoes.

actress1nce's picture

Absolutely gorgeous and left-over sauce is great blended up and served with pasta :)

helenepagett's picture

I made this with quorn fillets (and without anchovies) for my veggie boyfriend, it went down very well! Ill definitely be doing it again!

jcurle's picture


helq99's picture

I was more than pleasantly surprised by this dish. I didn't have capers so left them out but doubled the quantity of anchovies. I also didnt have the red wine used water and didnt miss it in the flavours at all. Served it with fresh green beans - it was delicious and enjoyed by all!!! Will definately be doing this one again in the near future!

kirstymaguire1's picture

love this dish really really nice

dibdab2's picture

Really easy to make and the combination of flavours is mouthwatering. The family loved it. I used boneless chicken thighs..

rachel8084's picture

After reading the comments I cooked this for an extra 20 mins, I think this did add more depth of flavour and I really enjoyed it. Had it with roasted garlic mash, which soaked up the sauce, it was really flavoursome.

popadum's picture

Yum. Made this for a midweek family tea with granary loaf & salad as suggested. The bread made a nice change from the usual pasta/rice/noodles. The kids enjoyed it and my Mum asked for the recipe. This one's definitely a keeper!

georgie1992's picture

The amount of liquid at the start was way too much. I only used 20cl (just under half a pint) of wine and had to reduce the sauce quite a lot at the end. Absolutely delicious though, served with roast new potatoes and carvolo nero.


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