Rosemary Chicken with Tomato Sauce

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 217.5
  • Total Fat: 6.4 g
  • Cholesterol: 117.9 mg
  • Sodium: 392.4 mg
  • Total Carbs: 6.3 g
  • Dietary Fiber: 1.2 g
  • Protein: 29.3 g

View full nutritional breakdown of Rosemary Chicken with Tomato Sauce calories by ingredient
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Number of Servings: 4


    Spray Oil
    8 boneless skinless chicken thighs
    1 rosemary sprig, leaves finely chopped
    1 red onion, finely sliced
    3 garlic cloves, sliced
    4 anchovy fillets, chopped
    400g can chopped tomatoes
    1 tbsp capers, drained
    75 ml (2 1/2 fl oz) red wine


1. Spray a non stick pan well with oil, then brown the chicken all over. Add half the chopped rosemary, stir to coat, then set aside on a plate.

2. Using the same pan, spray with oil again then gently cook the onion for about 5 minutes until soft. Add the garlic, anchovies and remaining rosemary, then fry for a few more minutes until fragrant.

3. Pour in the tomatoes and capers with the wine. Bring to the boil, then return the chicken pieces to the pan. Cover, then cook for 20 minutes until the chicken is cooked through. Season and serve with a salad and crusty bread. (nutritional values not included for bread and salad)

Number of Servings: 4

Recipe submitted by SparkPeople user WAHZOE.

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