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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
chicken thigh fillet	8			-	-	-	-
rosemary	1	sprig	chopped	-	-	-	-
red onion	1		sliced	64.0	14.944	1.76	0.16
garlic clove	3		sliced	-	-	-	-
anchovy fillet	2		chopped	-	-	-	-
tomato	400		chopped	16083.958	3475.922	786.3268	178.7106
caper	1	tablespoon	rinsed drained	1.9780000000000002	0.4205	0.203	0.07400000000000001
red wine	1/3	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.