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)

lindabyrne's picture
5

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
4

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?

gigoodfood's picture

this came in time as we had an unexpected guests. I gathered all the extra chicken parts (normally, tighs and wings go first). Followed instructions of preparing, I used red wine instead and some water, and added dumpling, 15 mins before turning off the stove. It was delicious, but because dumplings have the tendency to expand in the process, it was only good for 5 people. But bread was good enough.

Pynner's picture
5

Delicious,quick and easy.I used chicken breast and as I was in a hurry cut them into bit size chunks.Didn't have anchovies so used black olives as suggested and a few mushrooms.served with new pots and carrots.

madamemekideche's picture

I didn't use wine and I don't think it would need it

I did add a teaspoon of ras el hanout spice for some extra flavour though

Delicious with crusty bread rolls!

vetski's picture

This meal was a real winner. Will definately make it again. A good one to do when short of fresh veges.

lisac4's picture
5

Loved this dish. So quick and easy to make. Didn't have the anchovies or capers so did without. Added a chicken stock cube as a bit of a cheat for seasoning, then added some leftover potatoes about 5mins from the end (just to warm them through). It was so delicious and my kids loved it too which is always a bonus!

catcooks's picture
4

really good after work dinner - quick and healthy. didn't have capers and used 2 rosemary sprigs as 1 looked a bit mean! tasted great. served with crushed new potatoes and green beans.

Fartichoke's picture
4

V tasty and quick to make - great supper. Lovely rich colour too.

fukutome's picture
5

Made this twice now - first for the family, then for a crowd. I agree, you need to use more meat than stated.

jcorren76's picture
5

This was delicious!! My partner and I loved it...very satisfying!

trenethick's picture
5

We loved this recipe.I did use 1tsp of dried rosemary as I find fresh rosemary a little too spiky in the mouth.

Linnyma's picture
5

This was so easy and tasty. Use BONELESS thighs like the recipe suggests as this meat is very succulent and you also have no hassle with bones! Family loved it served with loads of mash to soak up the rich tasty sauce.

vanvuuren's picture
5

great dish husband loved it as well

lexobbc's picture
1

Watery and unpleasant. You'd need to cook this for over an hour for it to be acceptable, and you also need thighs with the bone in. Also, the rosemary clashed with the capers. I won't be making this again.

whenwe's picture
5

We had this last night and it was excellent. My husband doesn't do bones so I looked up how to debone the thighs (dead easy) as I find breasts too dry. He was non the wiser that he had just eaten thighs for the first time in 30 years and he absolutely loved it

cusack22's picture
5

Have made this dish on many occasions, but have used chicken fillets instead of thighs, added extra garlic, anchovy and capers. served with floury potatoes, whole family loved it.

lacath's picture
4

Easy, simple, delicious, what more can i ask ? I made it twice, the 1rst time I made a mistake and used 75cl (1 whole bottle) of wine, it was good but didn't look like the picture at all! lol! The 2nd time i made it, i used the correct amount of wine, added more rosemary, and served with pasta for my husband and a mix of boiled green beans and sugar snap peas for me : yummy...
Cath

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