Chicken with Red Wine & Rosemary
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Ingredients
- 500g Chicken thigh fillets, skinless and boneless
- 3-4 Rosemary sprigs, freshly chopped
- 4 Anchovy fillets
- 4 Garlic cloves, minced
- 1 tbsp capers
- 3 Echalion shallots, roughly chopped
- 100g of Pancetta (about 6 slices), roughly chopped
- 200g of green beans, trimmed and halved
- 400g chopped tomatoes
- 120ml red wine, something you’d drink
- Freshly ground black pepper
- 4 medium/ large potatoes
- 20g Parmesan, grated
- Knob of butter
Details
servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 40mins
Cost Average budget
Preparation
Step 1
Start by pealing and parboiling your potatoes. Once these have had 7 minutes or so, toss them in some butter, a table spoon of freshly chopped rosemary and place them in the centre of a pre-heated oven to roast at 200°C for 30 minutes. You want the potatoes to be roasted, but not too crispy on the outside, this way they soak up more of that delicious red wine sauce.
Step 2
Meanwhile, heat a little oil in a pan or casserole dish; brown the chicken thighs all over. Then add the shallots, garlic and rosemary, cook this for a further 5 minutes until the onions have softened.
Step 3
Add the anchovies, capers and Pancetta fry for a further 3 minutes. Add the tomatoes, red wine and green beans before bringing to the boil. Cook for 30 minutes.
Step 4
Add a sprinkling of parmesan to your roasties 10 minutes before they are cooked. Season the casserole with freshly ground black pepper and serve with the potatoes. I wouldn't suggest adding salt as the anchovies and Pancetta will be salty enough.
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