Rosemary Chicken with Tomato Sauce

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.