Italian Chicken With Rosemary & Tomato Sauce

4
Servings
5m
Prep Time
30m
Cook Time
35m
Ready In


"This Italian-style casserole will warm you up, and it's great value too. Pairs wonderful with some fresh pasta."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (283.6 g)
  • Calories 288.1
  • Total Fat - 14.1 g
  • Saturated Fat - 3.4 g
  • Cholesterol - 169.9 mg
  • Sodium - 178.3 mg
  • Total Carbohydrate - 7.6 g
  • Dietary Fiber - 1.8 g
  • Sugars - 4.1 g
  • Protein - 31.9 g
  • Calcium - 38.6 mg
  • Iron - 1.9 mg
  • Vitamin C - 17.7 mg
  • Thiamin - 0.2 mg

Step 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.

Step 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.

Step 3

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.

Tips & Variations


No special items needed.

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