- Cook Time: 5 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 275
- Carbohydrate Content: 5g
- Fat Content: 9g
- Fiber Content: 0g
- Protein Content: 44g
- Saturated Fat Content: 3g
- Sodium Content: 1.09g
- Sugar Content: 4g
Rosemary chicken with tomato sauce Recipe
Rosemary chicken with tomato sauce is a Cheap cut recipe for 4 people, takes only 30 mins; recipe has olive oil, chicken thigh and rosemary.
Ingredients
- Red Wine - 75ml red wine (optional)
- Garlic Clove - 3 garlic cloves, sliced
- Anchovy - 2 anchovy fillets, chopped
- Olive Oil - 1 tbsp olive oil
- Red Onion - 1 red onion, finely sliced
- Tomato - 400g can chopped tomatoes
- Rosemary - 1 rosemary sprig, leaves finely chopped
- Caper - 1 tbsp capers, drained
- Chicken Thigh - 8 boneless, skinless chicken thighs
Instructions
- 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, 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.
