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    Tuscan Rosemary Chicken with a Rich Tomato Sauce

    clock-icon35 minutes
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    Pixicook editorial team

    Immerse yourself in the flavors of Italy with this heartwarming Tuscan-style chicken casserole. It's not only a comforting meal but also offers excellent value.

    Ingredients for Tuscan Rosemary Chicken with a Rich Tomato Sauce

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Olive Oil

    tablespoons

    Substitute chevron-down

    Chicken Thighs, boneless and skinless

    each

    Substitute chevron-down

    Rosemary, leaves finely chopped

    sprigs

    Substitute chevron-down

    Red Onion, finely sliced

    each

    Substitute chevron-down

    Garlic Clove, sliced

    each

    Substitute chevron-down

    Anchovy Fillets, chopped

    each

    Substitute chevron-down

    Chopped Tomatoes, canned

    0 oz

    Substitute chevron-down

    Capers, drained

    tablespoons

    Substitute chevron-down

    Red Wine, optional

    0.25 fluid ounces

    Substitute chevron-down

    How to Make Tuscan Rosemary Chicken with a Rich Tomato Sauce

    1. Prep and Sear Chicken

    Heat half of the olive oil in a non-stick pan over medium heat. Add the chicken thighs and cook until browned on all sides. Sprinkle half of the chopped rosemary over the chicken, stir to coat evenly, then remove chicken and set aside on a plate.

    2. Sauté Aromatics

    In the same pan, add the remaining olive oil. Gently sauté the finely sliced red onion for approximately 5 minutes until softened. Mix in the sliced garlic, chopped anchovies, and the rest of the rosemary, and continue to fry for a few minutes until the mixture is aromatic.

    3. Create Sauce and Simmer

    Stir in the canned chopped tomatoes and drained capers. Pour in the red wine or 75ml of water if you prefer not to use wine. Bring the sauce to a boil. Place the chicken back into the pan, cover with a lid, and let it simmer for 20 minutes, or until the chicken is thoroughly cooked.

    4. Season and Serve

    Taste the sauce and season with salt and pepper as needed. Serve the casserole hot, accompanied by a crisp green salad and crusty bread for a complete meal.

    Pitfalls and tips

    Season in layers

    before searing the chicken, during the reduction of the sauce, and after adding the chicken back in.


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