Rosemary chicken with tomato sauce

Rosemary chicken with tomato sauce

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(117 ratings)

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.

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Comments, questions and tips

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actress1nce
5th Jun, 2011
5.05
Absolutely gorgeous and left-over sauce is great blended up and served with pasta :)
helenepagett
5th Jun, 2011
I made this with quorn fillets (and without anchovies) for my veggie boyfriend, it went down very well! Ill definitely be doing it again!
Jeanucks
14th May, 2011
5.05
VERY TASTY AND VERY EASY TO COOK. HAVE MADE THIS TWICE NOW AND WILL DEFINATELY MAKE IT AGAIN. MADE IT WITH CHICKEN THIGHS FIRST TIME THEN USED CHICKEN BREASTS SECOND TIME. THE THIGHS DISH WAS TASTIER IN MY OPINION.
helq99
3rd May, 2011
5.05
I was more than pleasantly surprised by this dish. I didn't have capers so left them out but doubled the quantity of anchovies. I also didnt have the red wine used water and didnt miss it in the flavours at all. Served it with fresh green beans - it was delicious and enjoyed by all!!! Will definately be doing this one again in the near future!
kirstymaguire1
1st May, 2011
love this dish really really nice
emmaccollins
14th Mar, 2011
5.05
Made this for my parents, was really easy as I cooked it in the oven along with the www.bbcgoodfood.com/recipes/5056/boulangre-potatoes. It turned out beautifully, just thicken the sauce on top of the oven before serving.... it went down extremely well!
dibdab2
24th Feb, 2011
5.05
Really easy to make and the combination of flavours is mouthwatering. The family loved it. I used boneless chicken thighs..
rachel8084
22nd Jan, 2011
4.05
After reading the comments I cooked this for an extra 20 mins, I think this did add more depth of flavour and I really enjoyed it. Had it with roasted garlic mash, which soaked up the sauce, it was really flavoursome.
popadum
16th Jan, 2011
4.05
Yum. Made this for a midweek family tea with granary loaf & salad as suggested. The bread made a nice change from the usual pasta/rice/noodles. The kids enjoyed it and my Mum asked for the recipe. This one's definitely a keeper!
georgie1992
16th Jan, 2011
4.05
The amount of liquid at the start was way too much. I only used 20cl (just under half a pint) of wine and had to reduce the sauce quite a lot at the end. Absolutely delicious though, served with roast new potatoes and carvolo nero.

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