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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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.
16th Sep, 2010
Excellent! Very rich and tasty. Cooked it for longer though (60 mins).
13th Sep, 2010
It wasn't too bad but the look the sauce put me off. Blood and guts. Plus the mix of ingredients with the chicken was a little unusual. Again, it tasted fine, i think its just a psychological thing but Im not making it again.
2nd Aug, 2010
very nice! i missed out the anchovies but kept to the rest of the recipe. will be making this one again!!
26th Jul, 2010
Recently made this recipe for myself, hubby and our kids aged 4 and 1. With the strongish flavours of the anchovies and capers thought kids might not be keen but ate the lot with mashed potato and now a regular tea in our house - sauce is quite thin so looks a bit watery but doesn't taste it.
14th Jun, 2010
This dish was quite average and gave me and my partner terrible indigestion.The flavours were okay, but too much was going on 4 my taste.
30th May, 2010
This is lovely, great for guests
19th May, 2010
This was really delicious, even though we didn't have any wine in the house. Also, I only had chicken thighs with the bone still in but we used them anyway and it was still fine, just increased the cooking time a little.
16th May, 2010
Really tasty and filling with a crusty bread roll and salad. I had to add a bit of water to the sauce halfway through cooking to loosen it up a bit and stop it sticking.


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