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)

kfurber's picture

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

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

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

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.

katleyn's picture

I don't do fish I'm afraid - so would this be still as tasty without the anchovies?

mariabernadette's picture

I have made this dish again and am so pleased, I'm posting another comment. Added chopped chilli with the garlic this time, which worked well. Best of all, cooked extra and so next night, served it with fried mushrooms, aubergine and spaghetti. The flavours were fantastic and the chicken really tender.

patto4795's picture

Fabulous one pot dish. This being my second attempt, I added an extra anchovy and some more capers and cooked it for 40 minutes instead of 20 for more depth. I then added a tin of cannellini beans for the last 10 mins. Maybe if you are cooking for longer it would be better to use thighs on the bone. Nonetheless - WONDERFUL!

chanelu's picture

Lovely complex flavours but it needs longer than 20 minutes to fully develop them. I followed the recipe and served it with creamy spinach polenta as suggested - yummy! I used Puglia Primitivo for the sauce.

janice62's picture

Really tasty recipe and so easy. The 2 anchovies give a really good flavour. Made this in advance as I had guests coming from Liverpool and I didn't know the exact time they were arriving

littlesmugly's picture

I cooked it once, I managed to burn it all and it was a disaster. What a fool I am.

fayecunliffe's picture

I really enjoyed this recipe - left out the anchovies and it still worked fine. Will defintely do again.

musling's picture

It was ok, but needed bit more flavour. It also needs more filling such as mushrooms or zucchinis - then it would be more interesting.

mariabernadette's picture

This was delicious. The sauce was rich and punchy. I don't recommend making it without the wine - the wine was the point. I used chicken breasts and cooked them for almost two hours due to husband's train being delayed, topping them up with water. Absolutely gorgeous. And so easy. I agree this would be an ideal slow cooker recipe.

jeanettea's picture

Delicious. I added one large sliced zucchini before I covered it for 20 minutes. The red wine really sealed this dish so be sure to use it if you have some in the house!

rquest's picture

Would this freeze well do you think?

hungovermatt's picture

Great dish. I didn't have chopped tomatoes so used a tin of plum tomatoes. Maybe that was what did it, but i found the sauce a bit too watery... Tasted great though!

toro18's picture

I tried this dish and it was very easy and very good. However added some mushrooms to make it more like a farmhouse style and came quite good.

theresaharrington's picture

Easy and quick to prepare but also very tasty. I added a little more anchovy and garlic and a few more capers to make it a bit more punchy, together with a can of mixed beans, which thickened it up and made it even more satisfying.

tahazel66's picture

Easy to make, I used anchovy paste instead of fillets and it tasted very good.

dlockhart's picture

Tasty after work supper... Served with mashed parsnip and potato for the comfort food factor!


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…