Rosemary Chicken With Tomato Sauce
This flavorful Chicken Cacciatore recipe combines tender chicken thighs with a savory tomato sauce that's infused with the aromatic flavors of rosemary, garlic, and anchovies. The dish is finished off with capers and a splash of red wine for a delightful twist. Serve this comforting meal with a side of crusty bread and a crisp green salad for a satisfying meal that's sure to impress.
— Constant Cookbook
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)
Instructions
- 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.
Cook Time
30M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 275 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 5 grams carbohydrates
- Sugar Content: 4 grams sugar
- Protein Content: 44 grams protein
- Sodium Content: 1.09 milligram of sodium
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