A rich and appetising Italian inspired tomato and chicken dish, full of flavour. Quick to prepare, then into the oven, nothing easier.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1.5 kg chicken pieces, skin on
salt and pepper
1 onion, chopped
2 sticks celery, chopped
3 cloves garlic, crushed
2 tsp chopped fresh rosemary
150 g buttons mushrooms
2 x 400g cans Wattie's Crushed and Sieved Tomatoes
½ cup black olives
2 anchovy fillets (optiol)
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How do I make it ?
Preheat the oven to 180°C. Heat a dash of olive oil in a large frying pan. Add the chicken pieces, season with salt and pepper and brown over high heat for 4 to 5 minutes. Remove from the pan and place into a large casserole dish.
Add the onion, celery, garlic and rosemary to the pan and cook for 2 to 3 minutes until brown. Add to the casserole dish with the mushrooms, Wattie's Crushed and Sieved Tomatoes, olives and anchovies, if using. Mix to combine.
Cover with a lid then bake in the preheated oven for 1 hour until the chicken is tender. Garnish if desired with chopped parsley.