1 tbsp olive oil
8 boneless, skinless chicken thighs
1 rosemary sprig, leaves finely chopped
1 red onion , finely sliced
2 garlic cloves , sliced
2 anchovy fillets, chopped
400 g can chopped tomato
1 tbsp capers , drained
handful of baby button mushrooms
75 ml red wine
Heat half the oil in a large non-stick pan or casserole dish, 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 onion for about 5 mins until soft. Add the garlic, anchovies, baby mushrooms and remaining rosemary, then fry for a few mins more until fragrant. Add the tomatoes and capers and wine and seasoning. Bring to the boil, then return the chicken pieces to the pan. Cover, then cook for 20 mins until the chicken is cooked through. Then remove the lid and bubble for about another 5 minutes to thicken the sauce up. Check seasoning and adjust if necessary then and serve with a salad or some focaccia bread.