June 04, 2017
Comfort Food, Dinner, Main Dish,
Poultry, Chicken, Vegetables, Onions, Eastern European, Italian, Mediterranean, 5-Minute Prep, Easy/Beginner Cooking, Quick Meals, Birthday, Entertaining, Fall/Autumn, Ladies Luncheon, Regional Holiday, Sunday Dinner, Winter, Stove Top, Gluten-Free, Low Fat, No Eggs, Non-Dairy, Wine, Canned Tomatoes, Boneless Pieces, Kosher Meat more
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"This Italian-style casserole will warm you up, and it's great value too.
Pairs wonderful with some fresh pasta."
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.
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.
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 some fresh pasta and..of course...crusty bread.
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