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Rosemary chicken with tomato sauce

Rosemary chicken with tomato sauce

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A star rating of 4.3 out of 5.156 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This Italian-style casserole will warm you up, and it's great value too

  • Dairy-free
  • Gluten-free
Nutrition: per serving
HighlightNutrientUnit
kcal275
fat9g
saturates3g
carbs5g
sugars4g
fibre0g
protein44g
low insalt1.09g
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Ingredients

  • 1 tbsp olive oil
  • 8 boneless, skinless chicken thighs
  • 1 rosemary sprig, leaves finely chopped
  • 1 red onion, finely sliced
  • 3 garlic cloves, sliced
  • 2 anchovy fillets, chopped
  • 400g can chopped tomatoes
  • 1 tbsp capers, drained
  • 75ml red wine (optional)

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
MAKE IT WITH TUNA
ITALIAN TUNA SPAGHETTI Low fat Boil 400g spaghetti. Soften the onion, rosemary, garlic and anchovies in the oil for a few mins. Pour in the tomatoes and capers with the wine, if using, and simmer for 5 mins. Drain a 200g can yellowfin tuna and flake into the sauce. Warm through for a few mins, stirring, then toss with the drained spaghetti and serve with garlic bread.

Goes well with

Recipe from Good Food magazine, November 2008

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Overall rating

A star rating of 4.3 out of 5.156 ratings
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