Braised Chicken With Tomato And Rosemary - cooking recipe

Ingredients

1 tablespoon olive oil
8 chicken thigh fillets
1 sprig rosemary, finely chopped, plus extra sprigs to serve
1 red onion, finely sliced
3 garlic cloves, sliced
2 anchovy fillets, chopped
400 g chopped tomatoes
1 tablespoon capers, rinsed and drained
1/3 cup dry red wine (or water)

Preparation

Heat half of the oil in a large frying pan on medium. Cook chicken for 3-4 minutes each side until browned.
Add half of the chopped rosemary and stir to combine. Transfer chicken to a plate.
Heat remaining oil and cook onion for 3-4 minutes until soft. Add garlic, anchovy and remaining rosemary. Cook for 2-3 minutes until fragrant.
Add tomatoes, capers and red wine or water. Bring to the boil.
Return chicken to pan, reduce heat to low, cover and simmer for 15-20 minutes until cooked through.
Season with salt and pepper to taste and scatter over the extra rosemary sprigs.
Serve with salad greens and crusty bread.