Rosemary Chicken with Tomato Sauce

Ingredients

Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tbsp olive oil
• 8 boneless, skinless chicken thighs
• 1 rosemary sprig, leaves finely chopped
• 1 red onion, finely sliced
• 3 garlic cloves, sliced
• 2 anchovy fillets, chopped
• 400g can chopped tomatoes
• 1 tbsp capers, drained
• 75ml red wine (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large deep frying pan over medium-high heat. Add the chicken thighs and cook about 4 minutes per side until golden. Transfer the chicken to a plate.

2. Lower the heat to medium. Add the red onion and cook about 5 minutes until softened. Stir in the garlic, rosemary and anchovy fillets, and cook 1 minute until the anchovies break down.

3. If using, pour in the red wine and let it bubble for 1 minute. Add the chopped tomatoes and capers, scraping up any browned bits from the pan, then simmer for 5 minutes.

4. Return the chicken and any juices to the pan, spooning the sauce over. Cover and simmer over low heat for about 12 minutes, until the chicken reaches 165°F (74°C) in the thickest part.

5. Check the thickest piece of chicken with a thermometer to confirm it reads 165°F (74°C). Serve the chicken hot with the tomato sauce spooned over.