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. ---------------------------------------------------------------------------
Nutrition
Ingredients
