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

    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

    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

    ann-choe-vee

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

  • 400g can chopped tomatoes

    Tomato

    toe-mart-oh

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

  • 1 tbsp capers, drained

    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)

anananana's picture
4

Liked this a lot. Served with mash but would also be great with rice or couscous.

doobyden's picture
2

Tasted ok but looked NOTHING like the picture :-(

franniban's picture
5

This was very nice, even the sometimes fussy kids ate it, and that was after a birthday tea. Will definately do this again, and might add some mushrooms next time. Also, nore capers.

dolbya's picture
5

All the family enjoy this dish. Quick and easy to make.

andycrofts's picture

@ Babs
"I used left over red wine - pinot noir reserve which I had frozen in ice cube trays - very handy!! "
Bloody brilliant idea! Never thought of that. Do You wrap in cling-film individualy, or just pop the icecube tray in a bag?

shivvystew77's picture
4

Really enjoyed this dish. I didn't add the wine or capers and it was still great looking forward to cooking it again.

pcodur's picture
5

This meal was GORGEOUS!!!
I varied it slightly by adding some carrots and peppers with the onion and, a few minutes later, some button mushrooms then, before adding the chopped tomatoes to the onion mixture, I added a good dollop of tomato puree and fried for a minute.
Once everything was in, I did have to leave for 40 minutes, as the chicken was not cooked after 20, but maybe I didn't brown enough at the start.
Oh...and I used thighs with the bone and skin still on....I know it's a little naughty, but tastes soooo much better!
I would thoroughly recommend!

bikers-moll's picture
5

I had some pak choi to use up, so sliced the bulbs and added for simmering and put the leaves in at the last minute to wilt. Lovely recipe, will definitely make again. Didn't tell my husband that anchovies and capers were there until after he'd eaten it and voted it a make again - he would have said he hated both ingredients! He now thinks I'm a devious wife!

justinesmith9's picture
5

absolutely lovely - couldn't get any capers in the village but this was totally delicious and will be making it again

communisthamster's picture
5

I used three anchovy fillets and a tablespoon of red wine vinegar, and chicken portions with the bones (pre-roasted for 20 minutes).

It turned out absolutely incredible, and I have a feeling I will be making this again.

dibdab2's picture
5

Excellent! Very rich and tasty. Cooked it for longer though (60 mins).

rachthecook's picture
2

It wasn't too bad but the look the sauce put me off. Blood and guts. Plus the mix of ingredients with the chicken was a little unusual. Again, it tasted fine, i think its just a psychological thing but Im not making it again.

asmith119's picture

very nice! i missed out the anchovies but kept to the rest of the recipe. will be making this one again!!

lisaforster's picture
4

Recently made this recipe for myself, hubby and our kids aged 4 and 1. With the strongish flavours of the anchovies and capers thought kids might not be keen but ate the lot with mashed potato and now a regular tea in our house - sauce is quite thin so looks a bit watery but doesn't taste it.

nataliebest's picture
2

This dish was quite average and gave me and my partner terrible indigestion.The flavours were okay, but too much was going on 4 my taste.

myrawhite's picture
5

This is lovely, great for guests

dancingbunny's picture
4

This was really delicious, even though we didn't have any wine in the house. Also, I only had chicken thighs with the bone still in but we used them anyway and it was still fine, just increased the cooking time a little.

donnalovescheese's picture
4

Really tasty and filling with a crusty bread roll and salad. I had to add a bit of water to the sauce halfway through cooking to loosen it up a bit and stop it sticking.

andycrofts's picture

@Babs:
>>pinot noir reserve which I had frozen in ice cube trays - very handy!! fantastic for using in any stews etc.<<
Wonderful idea! Never thought of that - fed up walking to the Alko store (5Km) in mid-winter.
Thanks for the tip!

tori16's picture
5

I love this recipe. The flavours work so week together. I serve it will really creamy mashed potatoes. I have served it at quite a few dinner parties and everyone who tries it loves it too.

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