Rosemary chicken with tomato sauce

Rosemary chicken with tomato sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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'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)


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (151)

1william's picture

Made this tonight for dinner. Followed the recipe and found it very easy and very tasty. The wine definitely gives it that extra kick.
I will be making this again

emmawelsh's picture

This is delicious and very easy to make. Perfect for making for big groups of people - but you need to take your time browning the chicken thighs a few at a time instead of doing too many at once because they will not brown if over crowded in the pan. It is really worth ordering chicken thighs from a butcher - much cheaper than a super market and especially if you are bulking up for bigger groups.

philinbrighton's picture

did this with chicken breasts to feed a crowd. I was quite excited about it as I thought the anchovies would really enrichen the sauce. They did to a certain extent but not as much as I would have hoped. Cooked the sauce down for ages in the slow cooker then browned the chicken and slung it in for the last hour. Served with saffron rice. Good but not amazing.

michelle43's picture

Delicious, thighs are so moist

minkykiwi's picture

This was a nice recipe, but not a WOW one iyswim. I think it definitely needs seasoning, and I doubled the anchovies. next time I'll triple them. I also did it in the slow cooker, and it was lovely and tender. I served with rice and green beans. This has the making of a stunning dish with the right seasoning.

loopylady10's picture

This was quite nice but didn’t have the WOW factor! My 12 year old son wasn’t impressed but hubby enjoyed it. I omitted the capers but put in some mushrooms instead. I added the anchovies but couldn’t taste them, so wouldn’t bother buying them if I make it again. The sauce was a bit runny, so I added a few gravy granules just to thicken it slightly before serving.

suzieq1601's picture

Meant to say, I served this with rice for my 2 yr old and 4 yr old daughters, and they both wanted seconds!

suzieq1601's picture

Absolutely gorgeous!! I doubled the anchovies, and cooked it in the oven on low (gas 2 or 3) for 2 hours, and not only were the flavours fabulous, but the thighs were soooooo tender. We did whiff a bit the next day though!

k-chapman's picture

as someone else said put this in the slow cooker and was lovely really brought the flavours out will make again

tinydancer's picture

Great, simple recipe. I added borlotti beans for the kids. My thighs were a bit chewy, i think i'll cook it longer next time.

shiona22's picture

Loved this dish, I used tinned cherry tomatoes and added mushrooms and courgettes. Will definately make this again it's so easy and tasty.

cuytman's picture

This is a fantastic dish, full of flavour. Maybe avoid using the cheapest tomatoes though as they can be watery. I use about 3 times the rosemary and dried works fine. Served with roasted parsnips and sprouts. I leave out the anchovies casue I don't fancy the but think I'll give them a go tonight.
Chicken thighs are a must, breasts are too dry.
also cook for longerthan 20 minutes - the longer the better just watch it doesn't bubble dry.

december09's picture

very nice flavours... would make it again... i left out the capers and anchovy and added carrots

hellypoos's picture

his one's a winner, I cooked it for 20mins covered then 20mins uncovered, perfect! (chunky butcher's boneless thighs)

bmgoddard's picture

My partner and I loved this simple and tasty recipe - and it looks like you've spent loads of time and skill preparing it too! Served with hot jacket potatoes - yum!

abipope's picture

This was ok - a good no fuss weekday supper, but you need to up the flavours, I used more anchovies and three times as much Rosemary. If you use thighs the chicken is very tender.

abipope's picture

This was ok - a good no fuss weekday supper, but you need to up the flavours, I used more anchovies and three times as much Rosemary. If you use thighs the chicken is very tender.

svanmeer's picture

This was really yummy and easy, left out the anchovy as not keen, but there was still a lot of flavour. Only had tins of tomato and basil in pantry and chucked in a sprig of thyme. Served with some roast veg couscous to soak up the lovely sauce. Will definitely be on the weekly menu!

jack05eva07's picture

I tried this recipe and the whole family loved it. Instead of using anchovys and capers I used an anchovy and olive tapenade which I had in my store cupboard. The addition of red wine definately added to the overall flavour and wouldn't leave this out!!

katestilborn's picture

No need for bread just a large watercress salad was perfect with it.


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…