Rosemary chicken with tomato sauce

Rosemary chicken with tomato sauce

By Good Food
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(139 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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joygreen
27th Oct, 2019
5.05
I prepared this the night before we wanted it. Followed the recipe, apart from adding a whole tin of anchovies as I knew I would not end up using the rest, I also used passata instead of chopped tomatoes. Loaded in to my slow cooker and cooked on low for around 6/7 hours. The end result was delicious the sauce was rich and not watery at all. I have frozen one portion which was left and some extra sauce which was also left over to serve over pasta. The only thing I would say is the portion size is not generous, only myself and husband had this, had our sons been eating there would not have been enough, we double up the recipe next time.
Handsonlearning
13th Dec, 2018
4.05
Yummy! I added balsamic and wostershire sauce at the end instead of the anchovies and capers. A very yummy dinner
Shirley Valentine's picture
Shirley Valentine
9th Mar, 2018
3.05
Forgot to rate! ⭐️⭐️⭐️
Shirley Valentine's picture
Shirley Valentine
9th Mar, 2018
3.05
Currently have this simmering away gently on the hob. Hope it tastes as good as it smells! Used this as inspiration but with leeks rather than onions and also added some diced celery and lentils because they needed using up. The only thing is, my sauce doesn't look as dark and rich as the picture but hopefully it will darken and enrich as it cooks. Just need to decide what to serve with it now. *Edited to update*: Pleased to say it did taste as good as it smelt, however, I cooked it for a lot longer than the 20 minutes suggested which IMO would produce chewy chicken and a thin, bland sauce. I simmered it for more like 90 minutes in total (after the addition of last minute dumplings) which made for tender, yet still moist chicken and a thick, rich sauce. I would definitely make this again with a few slight alterations.
lizleicester
4th Apr, 2016
3.05
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
1.05
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.

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