Italian Chicken and Rosemary Casserole
Italian Chicken and Rosemary Casserole



  • 1 tbsp olive oil
  • 8 chicken thigh fillets
  • 1 sprig of rosemary, leaves chopped
  • 1 sliced red onion
  • 3 sliced garlic cloves
  • 2 chopped anchovy fillets
  • 400g tin of chopped tomatoes with Italian herbs
  • 1 tbsp capers
  • 75ml red wine
  • Heat half the oil in a pan and brown the chicken thigh fillets all over. Add half the rosemary, stir to coat, then set aside.
  • Add the rest of the oil to the pan, then cook the onion for 5 mins to soften. Add the anchovies, garlic and remaining rosemary. Fry for a few mins, then pour in the capers, tomatoes and wine. Simmer and return the chicken to the pan. Cover and cook for 20 mins or until the chicken is cooked through, then season well and serve with crusty bread.
30 mins
4 serving

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