Rosemary chicken : Wk28/1

Serves 4 : Very easy : Quick

Ingredients
8 skinless, boneless chicken thighs
1 onion, sliced
2 cloves garlic, crushed
1 large sprig rosemary, leaves picked off and finely chopped
2 anchovy fillets, finely chopped (optional)
1 Tblsp capers, rinsed, drained and finely chopped
1 x 400gm tin chopped tomatoes
150ml dry red wine

Method
Spray a large, deep frying pan with non-stick cooking spray.
Brown the chicken pieces all over.
Once the chicken is sealed, remove it from the pan and set aside.

Fry the onion and garlic until the onion begins to soften.
Stir in the finely chopped rosemary and fry another 2 minutes.
Add the anchovy fillets, capers, tomatoes and wine.

Nestle the chicken pieces into the sauce.
Cover and simmer for 25 minutes.

Meanwhile make a salad and warm some crusty bread.
Serve these alongside the chicken thighs.
Spoon the sauce over the chicken pieces.