Braised Chicken With Tomato and Rosemary

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)

Instructions

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