Rosemary chicken with tomato sauce

Rosemary chicken with tomato sauce

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(123 ratings)

Prep: 5 mins Cook: 30 mins


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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  • 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'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



    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 400g can chopped tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 tbsp capers, drained



    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 75ml red wine (optional)


  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, questions and tips

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7th Aug, 2013
My husband loves me cooking this. The calorie count is almost unbelievable. It tastes amazing.
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.
7th May, 2013
Very nice recipe. I added a tin of haricot beans to bulk it out a bit. Served with long grain rice. Would do again.
28th Mar, 2013
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.
17th Mar, 2013
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.
4th Mar, 2013
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...
24th Feb, 2013
very nice, thank you :-)
9th Feb, 2013
20th Jan, 2013
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.
13th Jan, 2013
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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