Rosemary chicken with tomato sauce

Rosemary chicken with tomato sauce

By Good Food
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(118 ratings)
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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 thighs
  • 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 cloves, 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.

  • Recipe Tip

    Make it with tuna

    ITALIAN TUNA SPAGHETTI Low fat Boil 400g spaghetti. Soften the onion, rosemary, garlic and anchovies in the oil for a few mins. Pour in the tomatoes and capers with the wine, if using, and simmer for 5 mins. Drain a 200g can yellowfin tuna and flake into the sauce. Warm through for a few mins, stirring, then toss with the drained spaghetti and serve with garlic bread.

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Comments, questions and tips

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lizleicester
4th Apr, 2016
2.55
I thought this was nice but next time I would probably put it in the slow cooker to really enrich the flavours.
dreamweaver's picture
dreamweaver
8th Jan, 2016
5.05
It tastes gorgeous but isn't very filling, I'd serve with mash next time.
roseg89
28th Jun, 2015
Lovely, added twice as many anchovy fillets, rosemary sprigs and garlic cloves. Also added a splodge of tomato puree and a tablespoon or so of balsamic vinegar - really added to the flavour. Served with couscous and garlic ciabatta - not very healthy but delicious!
Jennifer_789
30th Sep, 2014
I love this recipe - followed it to the T however added red wine vinegar rather than actual red wine. Simmered it for a little longer than advised to get a thicker sauce and served with bulgar wheat and veg in keeping with the healthy theme. Amazing - making this again tonight!
lazywife
29th Apr, 2014
0.05
Sooooo disappointing. Smelled delicious, but when we ate it it managed to be both bland and tasteless, and yet simultaneously cloying and nausea-inducing. Won't be making this again
cassie8756
3rd Nov, 2013
A beautiful and comforting meal. A very taste meal which has become a regular in our house.
catstring
8th Sep, 2013
Lovely tomato rich flavour! I substituted the capers for black olives and simmered the dish for slightly longer than instructed as the sauce was slightly on the thin side.
Danzini
7th Sep, 2013
Cooked this last night and was a fantastic meal, one of my husbands fav dishes now! So will defo be cooking this again. I used chicken breasts instead just as a healthier option. At the same time as using rosemary, I also used thyme which was lovely. I had left over (already cooked) new potatoes which I added to the dish. Toward the end of cooking added a packet of cooked puy lentils. Served with brown rice. Was really scrummy! 5*****.
yumminesss
7th Aug, 2013
My husband loves me cooking this. The calorie count is almost unbelievable. It tastes amazing.
bridget52
16th May, 2013
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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