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    You are in: Home / Italian / Rosemary Chicken With Tomato Sauce Recipe
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    Rosemary Chicken With Tomato Sauce

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    English_Rose's Note:

    This Italian-style casserole will warm you up, and it's great value too. Make it with tuna for ITALIAN TUNA SPAGHETTI: Boil 14oz spaghetti. Soften the onion, rosemary, garlic and anchovies in the oil for a few mins. Pour in the tomatoes and capers with the wine, if using, and simmer for 5 mins. Drain a 7oz can tuna and flake into the sauce. Warm through for a few mins, stirring, then toss with the drained spaghetti and serve with garlic bread.

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    Units: US | Metric


    1. 1
      Heat half the oil in a non-stick pan, then brown the chicken all over.
    2. 2
      Add half the chopped rosemary, stir to coat, then set aside on a plate.
    3. 3
      In the same pan, heat the rest of the oil, then gently cook the onion for about 5 mins until soft.
    4. 4
      Add the garlic, anchovies and remaining rosemary, then fry for a few mins more until fragrant.
    5. 5
      Pour in the tomatoes and capers with the wine, if using, or 1/3 cup water if not.
    6. 6
      Bring to the boil, then return the chicken pieces to the pan. Cover, then cook for 20 mins until the chicken is cooked through.
    7. 7
      Season and serve with a crisp green salad and crusty bread.

    Ratings & Reviews:


    Nutritional Facts for Rosemary Chicken With Tomato Sauce

    Serving Size: 1 (294 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 231.5
    Calories from Fat 82
    Total Fat 9.2 g
    Saturated Fat 1.9 g
    Cholesterol 116.2 mg
    Sodium 262.0 mg
    Total Carbohydrate 7.5 g
    Dietary Fiber 1.6 g
    Sugars 3.8 g
    Protein 29.0 g

    The following items or measurements are not included:


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