Rosemary chicken with tomato sauce

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• lucysmum

  27 February 2009

  lucysmum rated and commented on this recipe

  

  We loved this recipe.I did use 1tsp of dried rosemary as I find fresh rosemary a little too spiky in the mouth.

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• cookstar

  16 March 2009

  cookstar rated and commented on this recipe

  

  This was delicious!! My partner and I loved it...very satisfying!

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• An-chan

  27 March 2009

  An-chan rated and commented on this recipe

  

  Made this twice now - first for the family, then for a crowd. I agree, you need to use more meat than stated.

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• Emma Taylor

  30 March 2009

  Emma Taylor rated and commented on this recipe

  

  V tasty and quick to make - great supper. Lovely rich colour too.

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• CatCooks

  20 April 2009

  CatCooks rated and commented on this recipe

  

  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.

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• LisaC1973

  21 April 2009

  LisaC1973 rated and commented on this recipe

  

  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!

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• Vetski

  22 April 2009

  Vetski commented on this recipe

  This meal was a real winner. Will definately make it again. A good one to do when short of fresh veges.

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• Mekideche

  04 May 2009

  Mekideche commented on this recipe

  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!

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• pynner

  13 June 2009

  pynner rated and commented on this recipe

  

  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.

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• G-I

  23 July 2009

  G-I commented on this recipe

  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.

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• jayprime

  23 July 2009

  jayprime commented on this recipe

  Babs - left over wine? Where do you buy that from? ;<) Can you leave out the Anchovies for those allergic to fish?

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• shutterbug

  23 July 2009

  shutterbug commented on this recipe

  Looks and sounds delicious. the idea of rosemary with chicken is unusual. I'll definitely have a go, but with chicken breasts. Tha slow cooker suggestio seems good too.

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• katieb

  29 July 2009

  katieb rated and commented on this recipe

  

  Really enjoyed this - did it in the slow cooker but added extra half tin tomatoes as cooked 12 chicken thighs. However, think would stick to one tin tomatoes and a bit more wine next time for depth of flavour. Flavours combined were lovely and served it with parsnip and potato mash to soak up the juice, carrots and peas. Have frozen the leftovers and hope that when we eat that it will taste as good so next time I can do double quantity and freeze.

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• belline

  31 July 2009

  belline rated and commented on this recipe

  

  I made this for dinner last night and I just know its going to be something I will make for years to come. It was so easy to make and follow and the flavour was just spectacular. Of course, me being me, I tweaked it somewhat, not too much, I like my sauces with a lot of veg so as well as the onions I added some mushrooms and one red pepper but obviously this is just a personal thing, also because I like a lot of sauce with my dishes and I was having leftovers for lunch at work today I added an extra tin of tomatoes, a little extra red wine, one extra anchovy and a few extra capers just so the extra tomatoes didn't affect the depth of the overall flavour. All in all, it was just stunning.

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• Stilly

  01 August 2009

  Stilly rated and commented on this recipe

  

  No need for bread just a large watercress salad was perfect with it.

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• Raych

  03 August 2009

  Raych rated and commented on this recipe

  

  I tried this recipe and the whole family loved it. Instead of using anchovys and capers I used an anchovy and olive tapenade which I had in my store cupboard. The addition of red wine definately added to the overall flavour and wouldn't leave this out!!

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• Stef

  06 August 2009

  Stef rated and commented on this recipe

  

  This was really yummy and easy, left out the anchovy as not keen, but there was still a lot of flavour. Only had tins of tomato and basil in pantry and chucked in a sprig of thyme. Served with some roast veg couscous to soak up the lovely sauce. Will definitely be on the weekly menu!

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• Biscuit Brown

  07 August 2009

  Biscuit Brown commented on this recipe

  This was ok - a good no fuss weekday supper, but you need to up the flavours, I used more anchovies and three times as much Rosemary. If you use thighs the chicken is very tender.

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• Biscuit Brown

  07 August 2009

  Biscuit Brown rated and commented on this recipe

  

  This was ok - a good no fuss weekday supper, but you need to up the flavours, I used more anchovies and three times as much Rosemary. If you use thighs the chicken is very tender.

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• Bridget's

  17 August 2009

  Bridget's commented on this recipe

  My partner and I loved this simple and tasty recipe - and it looks like you've spent loads of time and skill preparing it too! Served with hot jacket potatoes - yum!

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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 44.0g, carbohydrate 5.0g, fat 9.0 g, saturated fat 3.0g, fibre 0.0g, sugar 4.0g, salt 1.09 g

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