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)

eleanormayo's picture
4

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
5

Great Tip Babs! Thanks!

lgosden's picture
5

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

tryanythingonce's picture
4

No occasion - just something different for supper.I used left over red wine - pinot noir reserve which I had frozen in ice cube trays - very handy!! fantastic for using in any stews etc.

tryanythingonce's picture
4

Love this recipe. so easy. Good week night supper and perfect for the slow cooker. The red wine is a good addition.

ronnix3's picture

I tried this recipe and absolutley loved it.
Very, very tasty.

armojane's picture
4

Family all enjoyed, used the the slow cooker which made the flavours really rich. Will be a regular work night meal.

hamishmum's picture
3

This was ok - nothing special but easy to do. Probably won't do it again as needed more flavour

maelideas's picture
5

i used chicken breast as kids don't do bones. will be a regular

sarahcg's picture

Absolutely delish! However I doubled this and it fed 4! Perhaps they are just greedy.

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