35 minutes
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.
tablespoons
Chicken Thighs, boneless and skinless
each
Rosemary, leaves finely chopped
sprigs
Red Onion, finely sliced
each
Garlic Clove, sliced
each
Anchovy Fillets, chopped
each
Chopped Tomatoes, canned
0 oz
Capers, drained
tablespoons
Red Wine, optional
0.25 fluid ounces
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.
before searing the chicken, during the reduction of the sauce, and after adding the chicken back in.
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