Thu, May 24 2012
Rosemary chicken with tomato sauce
This Italian-style casserole will warm you up, and it's great value too
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)
Nutrition Information
275 kcalories,
protein 44g,
carbohydrate 5g,
fat 9 g,
saturated fat 3g,
fibre 0g,
salt 1.09 g
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- 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.
- 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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