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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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
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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.

lisacock's picture
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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
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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.

emmataylor's picture
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V tasty and quick to make - great supper. Lovely rich colour too.

fukutome's picture
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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
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This was delicious!! My partner and I loved it...very satisfying!

trenethick's picture
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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
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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
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great dish husband loved it as well

lexobbc's picture
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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
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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
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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
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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

kfurber's picture
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This was fantastic and would make a good dinner party dish if you are not sure when guests will be arriving! Couldn't get hold of chicken thighs in Austria so did this with leg and thigh pieces on the bone. The only adaption I would make next time would be to transfer to an overproof dish and to cook in the oven uncovered for a while to allow the skin to crisp up. 5 stars!

fluffyhelen's picture
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This is great as a quick after work dish. I used water instead of red wine though and it was a little bland. I feel the red wine probably makes the meal!

Lovely though, definitely give it a try.

hathaws's picture
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Loved the dish, didn't have any red wine so left it out but was great without it. Would have preferred slightly more rosemary than the ingredients suggest, but other than that, a new favourite!

mariabernadette's picture
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Is your objection to fish a matter of taste or principal? The sauce doesn't taste of fish at all, despite the inclusion of anchovies. It just tastes rustic and punchy.
Salty black olives may go some way to getting the same flavour.

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