Rosemary Chicken With Tomato Sauce

This Italian-style casserole will warm you up, and it's great value too. Make it with tuna for ITALIAN TUNA SPAGHETTI: Boil 14oz spaghetti. Soften the onion, rosemary, garlic and anchovies in the oil for a few mins. Pour in the tomatoes and capers with the wine, if using, and simmer for 5 mins. Drain a 7oz can tuna and flake into the sauce. Warm through for a few mins, stirring, then toss with the drained spaghetti and serve with garlic bread.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 8  boneless skinless chicken thighs
• 1  sprig rosemary, leaves finely chopped
• 1  red onion, finely sliced
• 3  garlic cloves, sliced
• 2  anchovy fillets, chopped
• 14  ounces chopped tomatoes
• 1  tablespoon capers, drained
• 1⁄3 cup red wine (optional)

Directions

1. Heat half the oil in a non-stick pan, then brown the chicken all over.
2. Add half the chopped rosemary, stir to coat, then set aside on a plate.
3. In the same pan, heat the rest of the oil, then gently cook the onion for about 5 mins until soft.
4. Add the garlic, anchovies and remaining rosemary, then fry for a few mins more until fragrant.
5. Pour in the tomatoes and capers with the wine, if using, or 1/3 cup water if not.
6. Bring to the boil, then return the chicken pieces to the pan. Cover, then cook for 20 mins until the chicken is cooked through.
7. Season and serve with a crisp green salad and crusty bread.