Rosemary Chicken With Tomato Sauce

1. 1

   Heat half the oil in a non-stick pan, then brown the chicken all over.

2. 2

   Add half the chopped rosemary, stir to coat, then set aside on a plate.

3. 3

   In the same pan, heat the rest of the oil, then gently cook the onion for about 5 mins until soft.

4. 4

   Add the garlic, anchovies and remaining rosemary, then fry for a few mins more until fragrant.

5. 5

   Pour in the tomatoes and capers with the wine, if using, or 1/3 cup water if not.

6. 6

   Bring to the boil, then return the chicken pieces to the pan.

7. 7

   Cover, then cook for 20 mins until the chicken is cooked through.

8. 8

   Season and serve with a crisp green salad and crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.