1 tbsp olive oil
8 boneless, skinless chicken thighs
1 rosemary sprig, leaves finely chopped
1 carrot, finely chopped
1 stalk celery, finely sliced
1 tbsp garlic infused oil
2 anchovy fillets, chopped
400g can chopped tomatoes
1 tbsp capers, drained
75ml red wine (optional)
1 tbsp sugar (optional - depends on taste of tomatoes)
1 tbsp chopped olives
1 tbsp chopped parsley
Serves - 4
Heat half the oil in a non-stick pan, then brown the chicken all over.
Add half the chopped rosemary, stir to coat, then set aside on a plate.
In the same pan, heat the rest of the oil, then gently cook the vegetbles for about 5 mins until soft.
Add the garlic infused oil, anchovies and remaining rosemary, then fry for a few mins more until fragrant.
Pour in the tomatoes and capers with the wine, if using, or 75ml water if not.
Bring to the boil, then return the chicken pieces to the pan. Cover, then cook for 20 mins until the chicken is cooked through.
Season and serve with olives, parsley and a crisp green salad with gluten free bread.
Recipe adapted from: Good Food