Rosemary chicken with tomato sauce

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• Bowdenei

  24 October 2012

  Bowdenei rated and commented on this recipe

  

  I love this dish. I have made it many times now. I think for me the best ingredient is the anchovies. I go to my local fishmonger and get the white anchovies which are very expensive ( well at least here in the US they are) costing around one pound sixty for 2 anchovies!! But it really makes the dish so I have to buy it , although I feel really stingy just asking for 2 anchovies.

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• Melania

  12 November 2012

  Melania rated and commented on this recipe

  

  This was a yummy, simple and easy recipe to make. I didn't have anchovies so used anchovy-stuffed-green olives instead and used the brine to flavour the sauce - lovely. It really pays off to add the wine and let it simmer for longer to get a deeper flavour. I imagine this will be even better the next day!

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• vale

  06 December 2012

  vale rated this recipe

  

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• Limey

  28 December 2012

  Limey commented on this recipe

  Simple and delish supper with some crusty bread.

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• Janjan87

  13 January 2013

  Janjan87 rated and commented on this recipe

  

  A lovely meal which I've made twice now. First time I used two cans of chopped tomatoes which made more sauce so better for leftovers I thought but possibly a little watery, and also cooked it on the hob for about 40mins. Second time I used one can of chopped tomatoes and added in some mushrooms, Worcester sauce, chicken stock cube, extra anchovies garlic rosemary and capers as suggested in other reviews and found this much better. Also cooked it in the oven gas mark 4 for 40-45mins covered in an ovenproof dish the second time round and would recommend! Served it both times with rice. Next time would like try this with potatoes. And also want try the tuna spaghetti recipe mentioned on this page :)

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• CarolineC

  20 January 2013

  CarolineC rated and commented on this recipe

  

  Mixed feelings about this one. I agree with others that it looked nothing like the picture! I didn't brown the chicken enough first. The sauce was too pink which isn't v attractive. But, it did taste lovely so I am going to think about how to make it look more appealing. I added some chicken stock and didn't put the anchovies or capers in. I also added a can of butterbeans when I'd added the tomatoes and wine which were a great addition; they worked really well with this dish. The chicken was lovely and tender. I also liked that it is low fat dish as I normally opt for creamy sauces so this was a pleasantly healthy change for me! I will definitely make again.

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• pip

  09 February 2013

  pip commented on this recipe

  love

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• Earthdwella

  24 February 2013

  Earthdwella rated and commented on this recipe

  

  very nice, thank you :-)

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• HF

  04 March 2013

  HF rated and commented on this recipe

  

  Made this for supper yesterday and I still have the flavour in my mouth! This is the best chicken I have made so far. I left out the anchovy though...

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• Willow

  17 March 2013

  Willow rated and commented on this recipe

  

  This recipe is lovely and very easy to make. I added a bit extra of everything and it turned out fab. The sauce is amazing.

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• Elsbells

  28 March 2013

  Elsbells commented on this recipe

  Great. I adapted: didn't bother browning chicken as trying to cut back in fat but sd cut each thigh fillet into about three chunks. Skipped capers, added extra wine and extra can of toms for depth. Also wanted more sauce. I then cooked some wholewheat fusilli separately and mixed it through at last minute as didn't want bread/ pots with it. Everyne loved it. Would be good with dash of chill too.

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• Elsbells

  28 March 2013

  Elsbells rated this recipe

  

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• BarryShitpeas

  07 May 2013

  BarryShitpeas rated and commented on this recipe

  

  Very nice recipe. I added a tin of haricot beans to bulk it out a bit. Served with long grain rice. Would do again.

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• bridget52

  16 May 2013

  bridget52 commented on this recipe

  Used chicken breasts but added some parboiled baby potatoes and then some asparagus in the last ten minutes. Also added some extra sprigs of rosemary and removed after cooking! Tasty and will definitely be making again as a midweek meal.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 30 mins

Gluten-free, Low-fat, Dairy-free

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)

PER SERVING

275 kcalories, protein 44g, carbohydrate 5g, fat 9 g, saturated fat 3g, fibre 0g, sugar 4g, salt 1.09 g

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