Rosemary chicken with tomato sauce

Rosemary chicken with tomato sauce

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(119 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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16th Jan, 2011
Liked this a lot. Served with mash but would also be great with rice or couscous.
7th Jan, 2011
Tasted ok but looked NOTHING like the picture :-(
2nd Jan, 2011
This was very nice, even the sometimes fussy kids ate it, and that was after a birthday tea. Will definately do this again, and might add some mushrooms next time. Also, nore capers.
1st Jan, 2011
All the family enjoy this dish. Quick and easy to make.
22nd Dec, 2010
@ Babs "I used left over red wine - pinot noir reserve which I had frozen in ice cube trays - very handy!! " Bloody brilliant idea! Never thought of that. Do You wrap in cling-film individualy, or just pop the icecube tray in a bag?
23rd Nov, 2010
Really enjoyed this dish. I didn't add the wine or capers and it was still great looking forward to cooking it again.
29th Oct, 2010
This meal was GORGEOUS!!! I varied it slightly by adding some carrots and peppers with the onion and, a few minutes later, some button mushrooms then, before adding the chopped tomatoes to the onion mixture, I added a good dollop of tomato puree and fried for a minute. Once everything was in, I did have to leave for 40 minutes, as the chicken was not cooked after 20, but maybe I didn't brown enough at the start. Oh...and I used thighs with the bone and skin still on....I know it's a little naughty, but tastes soooo much better! I would thoroughly recommend!
15th Oct, 2010
I had some pak choi to use up, so sliced the bulbs and added for simmering and put the leaves in at the last minute to wilt. Lovely recipe, will definitely make again. Didn't tell my husband that anchovies and capers were there until after he'd eaten it and voted it a make again - he would have said he hated both ingredients! He now thinks I'm a devious wife!
15th Oct, 2010
absolutely lovely - couldn't get any capers in the village but this was totally delicious and will be making it again
13th Oct, 2010
I used three anchovy fillets and a tablespoon of red wine vinegar, and chicken portions with the bones (pre-roasted for 20 minutes). It turned out absolutely incredible, and I have a feeling I will be making this again.


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