1 tbsp olive oil
8 boneless, skinless chicken thighs
1 rosemary sprig, leaves finely chopped
1 carrot, finely diced
1 stick celery, finely diced
1 tbsp garlic infused oil
2 anchovy fillets, chopped
400g can chopped tomatoes
1 tbsp capers, drained
Heat half the oil in a non-stick pan, then brown the chicken all over.
Add half the chopped rosemary, stir to coat, then set aside on a plate.
In the same pan, heat the rest of the oil, then gently cook the carrots and celery for about 5 mins until soft.
Add the garlic oil, anchovies and remaining rosemary, then fry for a few mins more until fragrant.
Pour in the tomatoes and capers with the wine, if using, or 75ml water if not.
Bring to the boil, then return the chicken pieces to the pan.
Cover, then cook for 20 mins until the chicken is cooked through.
Season and serve with a crisp green salad and gluten free crusty bread.
Recipe adapted from: Good Food