Braised Chicken With Tomato And Rosemary

1. 1

   Heat half of the oil in a large frying pan on medium. Cook chicken for 3-4 minutes each side until browned.

2. 2

   Add half of the chopped rosemary and stir to combine. Transfer chicken to a plate.

3. 3

   Heat remaining oil and cook onion for 3-4 minutes until soft. Add garlic, anchovy and remaining rosemary. Cook for 2-3 minutes until fragrant.

4. 4

   Add tomatoes, capers and red wine or water. Bring to the boil.

5. 5

   Return chicken to pan, reduce heat to low, cover and simmer for 15-20 minutes until cooked through.

6. 6

   Season with salt and pepper to taste and scatter over the extra rosemary sprigs.

7. 7

   Serve with salad greens and crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.