Rosemary chicken with tomato sauce

Rosemary chicken with tomato sauce

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(110 ratings)

By

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Cooking time

Prep: 5 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Dairy-free
  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
275
protein
44g
carbs
5g
fat
9g
saturates
3g
fibre
0g
sugar
4g
salt
1.09g

Ingredients

  • 1 tbsp olive oil
  • 8 boneless, skinless chicken thighs
  • 1 rosemary sprig, leaves finely chopped
  • 1 red onion, finely sliced
  • 3 garlic cloves, sliced
  • 2 anchovy fillets, chopped
  • 400g can chopped tomatoes
  • 1 tbsp capers, drained
  • 75ml red wine (optional)

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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.

Recipe from Good Food magazine, November 2008

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Comments

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

lindabyrne's picture
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I made this for dinner last night and I just know its going to be something I will make for years to come. It was so easy to make and follow and the flavour was just spectacular.
Of course, me being me, I tweaked it somewhat, not too much, I like my sauces with a lot of veg so as well as the onions I added some mushrooms and one red pepper but obviously this is just a personal thing, also because I like a lot of sauce with my dishes and I was having leftovers for lunch at work today I added an extra tin of tomatoes, a little extra red wine, one extra anchovy and a few extra capers just so the extra tomatoes didn't affect the depth of the overall flavour.
All in all, it was just stunning.

katieb47's picture
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Really enjoyed this - did it in the slow cooker but added extra half tin tomatoes as cooked 12 chicken thighs. However, think would stick to one tin tomatoes and a bit more wine next time for depth of flavour. Flavours combined were lovely and served it with parsnip and potato mash to soak up the juice, carrots and peas. Have frozen the leftovers and hope that when we eat that it will taste as good so next time I can do double quantity and freeze.

shutterbug's picture

Looks and sounds delicious. the idea of rosemary with chicken is unusual. I'll definitely have a go, but with chicken breasts. Tha slow cooker suggestio seems good too.

jayprime's picture

Babs - left over wine?
Where do you buy that from? ;<)

Can you leave out the Anchovies for those allergic to fish?

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