I’m a huge fan of rosemary and I have it growing in the garden. I decided it would go well with bacon, anchovies and tomato and I was right! There’s a lot of good flavour in this dish.



1 Tbsp olive oil

8 chicken thigh cutlets, skin on

2.5 Tbsp finely chopped rosemary leaves

1 small red onion, sliced

4 cloves garlic, finely chopped

2 bacon rashers, chopped

4 anchovy fillets

400g can chopped tomatoes

100ml Shiraz

1.5 Tbsp capers


Season chicken pieces with sea salt. Heat the oil in a pan (preferably non-stick and large enough to fit chicken pieces in a single layer) and brown the chicken nicely on both sides. Sprinkle half of the chopped rosemary during this process. Remove chicken from pan and set aside.

In the same pan, on medium heat, cook the onion for about 2 minutes then add garlic, bacon, anchovies and the rest of the rosemary. Cook for around 2 minutes until the bacon is browned and the anchovies have broken down.

Add the tomatoes, wine and capers, bring to a boil and return the chicken to the pan. Cover and cook for approximately 25-30 minutes until the chicken is cooked.

Serve with greens and crusty bread or potato mash.


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