Rosemary chicken with tomato sauce
Serves 4 Prep 5 mins Cook 30 mins
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)
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.
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.
PER SERVING 275 kcals, fat 9g, saturates 3g, carbs 5g, sugars 4g, protein 44g, fibre 2g, salt 1g