Rosemary chicken in tomato sauce
Chef DefneKitchen Studio chef · October 17, 2026An Italian-style chicken casserole in a savoury tomato sauce with anchovies, capers and rosemary; it is easy on the budget.
Calories are an AI estimate, for information only.
Ingredients · 9
4 servingsTap what you already have; add the rest to your list in the app with one tap.
- Olive oil1 tbsp
- Chicken thighsBoneless, skinless8
- RosemaryLeaves finely chopped1
- Red onionFinely sliced1
- Garlic clovesSliced3
- Anchovy filletsChopped2
- Tomatoes (canned)Chopped400 g
- CapersDrained1 tbsp
- Red wineOptional75 ml
Method · 2 steps
- 1
Pour half of the oil into a non-stick pan, warm it and brown the chicken on all sides. Stir in half of the chopped rosemary to coat the pieces, then move the chicken to a plate.
- 2
Use the same pan for the rest of the oil and cook the onion gently until soft, about 5 mins. Stir in the garlic, anchovies and the rest of the rosemary and fry for a few more mins until fragrant. Add the tomatoes, capers and wine (or 75 ml water if you are not using wine) and bring to the boil, then put the chicken back in. Put the lid on and cook for 20 mins, by which time the chicken should be cooked all the way through. Adjust the seasoning and serve with a green salad and crusty bread.
