Rosemary Chicken in Tomato Sauce
 
Prep time
Cook time
Total time
 
Serves: 2 Servings
Ingredients
  • Olive Oil
  • 400g Boneless Chicken Thighs (cut into pieces)
  • 1 Red Onion (chopped)
  • 1 Rosemary Sprig (finely chopped)
  • 3 Garlic Cloves (crushed)
  • 400g Can Chopped Tomatoes
  • 75ml Red Wine (or Water)
  • Salt & Freshly Ground Pepper
  • Handful of Cherry Tomatoes (halved)
  • Serve With: Mixed Potato Mash
Instructions
  1. Heat a large casserole dish on a medium heat and add some olive oil.
  2. After a few minutes add the chicken thigh pieces and cook for 8-10 minutes until browned.
  3. Remove the chicken thighs onto a side plate then add the rosemary leaves to the casserole dish along with the red onion and fry for a few minutes.
  4. Add the crushed garlic and continue to cook for a further 2 minutes.
  5. Next add the chopped tomatoes, red wine and a good amount of seasoning then return the chicken thigh pieces to the casserole dish along with the additional cherry tomatoes.
  6. Place the lid on the casserole dish, bring to the boil then reduce the heat to low and simmer for 20 minutes.
  7. Once the time is up remove the lid and increase the heat if the sauce needs to be reduced, then serve with a mixed potato mash and some salad.
Recipe by Food & Fitness Always at https://foodandfitnessalways.com/rosemary-chicken-348/