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

Comments, questions and tips

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Comments

Show comments
katleyn's picture

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

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

musling's picture
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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
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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
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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
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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
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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!

eleanormayo's picture
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My chicken thighs shrank down quite alot, so would recommend three per person if you have a hungry crowd (especially if you buy them from the supermarket as opposed to the butchers).

lgosden's picture
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Great Tip Babs! Thanks!

lgosden's picture
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LOVED this recipe.. simple and subtle. I searved it with the Parsnips and Suede mash baked in the oven with a Thyme bread crumb topping.. strange mix i know but it used up all my left overs... all worked so well! Will DEF make again.. 5 Stars

lgosden's picture
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LOVED

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