Italian Rosemary Chicken Casserole
Italian Rosemary Chicken Casserole



  • 1 tbsp olive oil
  • 8 chicken thighs, skin and bones removed
  • 1 red onion, sliced
  • 1 rosemary sprig, leaves chopped
  • 3 sliced garlic cloves
  • 2 chopped anchovy fillets
  • 400g tin of chopped tomatoes
  • 1 tbsp capers
  • 75ml red wine
  • Heat half the oil in a pan and brown the chicken all over. Add about half the rosemary, stir well to coat, then set aside on a plate. Heat the rest of the oil and gently soften the onion for 5 mins. Add the anchovies, garlic and the rest of the rosemary, fry for 2 mins, then pour in the wine and capers. Bring to a steady boil and return the meat to the pan, then cook covered for 20 mins. Season well, and serve with rustic bread.
30 mins
4 serving

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