Italian Rosemary Chicken Stew
This Italian-style rosemary chicken simmered in a rich tomato sauce with white beans and olives is a great everyday dinner that the whole family will love!
Servings: 6
Equipment
- This is an affiliate link.Cast iron casserole dish
Ingredients
- 1 tbsp This is an affiliate link.olive oil
- 8-10 chicken thighs
- salt and pepper to taste
- 4 cloves garlic sliced
- 3 fillets anchovies or 1 tsp anchovy paste
- 2-3 sprigs rosemary
- 500ml / 2 cups This is an affiliate link.crushed tomatoes or tomato passata
- 125ml / 1/2 cup water
- 70g / 1/2 cup green olives
- 400g / 14oz canned white beans butter beans or cannellini
Instructions
- Preheat the oven to 180C/350F.
- Salt and pepper chicken thighs and brown them over high heat in a frying pan in batches to avoid overcrowding and steaming until golden on both sides. (You can skip oil if using non-stick frying pan.) Remove to a plate and set aside. Discard all oil but 1-2 tbsp.
- To the same pan add anchovies, sliced garlic and half the rosemary, fry over medium heat while stirring and trying to break up anchovies into a paste for 1 minute.
- Add tomato passata, water, olives, beans and bring to a boil. Taste the sauce and add salt if needed but be careful as both anchovies and olives are salty.
- Return the chicken back to the pan together with the juices that collected at the bottom of the plate and remaining rosemary. Cover with a lid and cook in the preheated oven for 20 minutes. Then uncover and cook for 20 minutes longer.
- Serve with rice, pasta or a green salad for a low-carb option.
Nutrition
Calories: 474kcal | Carbohydrates: 21g | Protein: 31g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 148mg | Sodium: 407mg | Potassium: 869mg | Fiber: 5g | Sugar: 3g | Vitamin A: 340IU | Vitamin C: 8.3mg | Calcium: 101mg | Iron: 4.2mg