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.