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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28th Dec, 2012
Simple and delish supper with some crusty bread.
12th Nov, 2012
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!
24th Oct, 2012
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.
11th Oct, 2012
Lovely mid week meal, found the anchovies and capers gave it a nice flavour. Added two cans of tomatoes instead and cooked it on the hob for a bit longer to thicken up the sauce. Served with rice. This filled up me and my hubby for dinner and both had leftovers for lunch the next day!
9th Oct, 2012
This was a pretty easy mid-week dish. I did it in the oven but would caramelise the onions in a pan first next time as they were a little too crunchy. It would have been better with a bit of a kick to it so I'll add a bit of chilli next time, too.
31st Aug, 2012
Have done this twice now and last nights was scrummy! I took some of these tips on board and fried mushrooms and red pepper after the onions and garlic and then added a dollop of tomato puree before adding the tomatoes and added worcestershire sauce to the lot. Once everything was bubbling away, I left it simmering for about 40mins whilst I went to collect my husband and when I served it up the sauce had thickened beautifully, Served with savoy cabbage and brocolli. I'm thinking next time of adding some smoked paprika, chilli and serving with rice as another tasty dish ;)
21st Aug, 2012
Have made this a couple of times now and it is lovely.
15th Aug, 2012
The dish tasted delicious, but I simmered it for 45 minutes. It tasted even better the next day (heat it up in the oven).
12th May, 2012
Really tasty I used a lot of rosemary. Had it with new potatoes all the family enjoyed it.
12th May, 2012
Really tasty I used a lot of rosemary. Had it with new potatoes all the family enjoyed it.


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