Rosemary Chicken with Tomato Sauce
Rosemary Chicken with Tomato Sauce Preparation
1.) Heat half of 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.
2.) In the same pan, heat the rest of the oil, then gently cook the onion for about 5 minutes.
Add the garlic, anchovies and remaining rosemary, then fry for a few minutes more until fragrant.
Pour in the tomatoes and capers with the wine, if using, or 75ml water if not.
Bring to a boil, then return the chicken pieces to the pan.
Cover, then cook for 20 minutes until the chicken is cooked through.
Season and serve with a crisp green salad and crusty bread.
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