Rosemary chicken with tomato sauce

Rosemary chicken with tomato sauce

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(122 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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2nd Nov, 2011
I wasn't hugely impressed by it, but there wasn't anything particularly wrong with it either...i just didn't like the combination of the favours...
6th Oct, 2011
I couldnt taste the rosemary at all in this dish despite adding extra! I also added extra wine (and extra garlic!) as only had 2 chicken legs and cooked for an hour. It was nice but i didnt find it that 'special' so probably wouldn't make it again. We had it with buttered pasta.
30th Sep, 2011
Excellent recipe. I will probably add some chili next time, and some beans... but it is fine just as it is. I tasted it just before serving and found it slightly bland so I splashed some balsamic vinegar on it and it lifted the flavours very well. Served it with macaroni and sprinkled with pecorino before serving, so yummy!
27th Sep, 2011
Fab and quick midweek meal, we all loved it, served with penne and griddled courgettes, will do again!!!
11th Sep, 2011
Very tasty and easy to make. Makes a nice rich sauce. I can see this becoming a regular on the dinner table.
25th Aug, 2011
Good and tasty & easy - a little bit different because of the capers and anchovies. We served with mash to soak up the sauce. Will be making again.
alison1296's picture
25th Aug, 2011
Just made this for the whole family (3 children) and it went down a storm - the children were practically licking their plates. Used the slow cooker. Didn't have wine and didn't use capers but it was still very tasty. Served it with boiled potatoes and peas. The children have requested it to be made again soon - high praise indeed!
12th Aug, 2011
so easy and tastes amazing
31st Jul, 2011
I have cooked this dish a few times and love it. Easy cooked and very tasty. I tried it with chicken breast but it is better with the thighs. Don't be tempted to remove the skin before cooking, I did and the chicken was a little bit dry. Will try adding some mushrooms next time. Thanks for that Maria. I serve it with new potatoes and fresh vegies.
31st Jul, 2011
For an easy meal, this was lovely and the flavour the anchovies really add depth. I cooked this without the wine due to a family member being completely alcohol-free, and it was still good, but I would add the wine otherwise. I bought boned thighs with the skin on, but I snipped the skin off first and simmered in the end for about 45min, leaving the lid off for the final 15min to reduce for a bit. Leaves enough sauce to mop up, but not so that it's watery. Lovely.


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