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

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