This Italian-style casserole will warm you up, and it’s great value too
Prep:5 mins
Serves 4
1 tbsp olive oil8 boneless, skinless chicken thighs1 rosemary sprig, leaves finely chopped1 red onion, finely sliced3 garlic cloves, sliced2 anchovy fillets, chopped400g can chopped tomatoes1 tbsp capers, drained75ml red wine (optional)
STEP 1Heat half 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.STEP 2In the same pan, heat the rest of the oil, then gently cook the onion for about 5 mins until soft. Add the garlic, anchovies and remaining rosemary, then fry for a few mins more until fragrant. Pour in the tomatoes and capers with the wine, if using, or 75ml water if not. Bring to the boil, then return the chicken pieces to the pan. Cover, then cook for 20 mins until the chicken is cooked through. Season and serve with a crisp green salad and crusty bread.
