Rosemary chicken with tomato sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 1 tbsp olive oil
- 8 boneless, skinless chicken thighs
- 1 rosemarysprig, leaves finely chopped
- 1 red onionfinely sliced
- 3 garlic clovessliced
- 2 anchovyfillets, chopped
- 400g can chopped tomatoes
- 1 tbsp capersdrained
- 75ml red wine(optional)
Nutrition: per serving
- kcal275
- fat9g
- saturates3g
- carbs5g
- sugars4g
- fibre0g
- protein44g
- salt1.09glow
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.
