From the Matthew Evans depository of comfort food, comes this hearty and fragrant recipe for chicken thigh casserole with rosemary, garlic, tomato and anchovies. Serve with rice or with a creamy potato mash.
- 3 tbsp olive oil
- 1 kg chicken thigh fillets, cut into 3 cm pieces
- 1 large red onion, diced
- 2 rosemary sprigs, plus extra, to serve
- 3 garlic cloves, bruised
- 6 anchovies in oil, finely chopped
- 125 ml (½ cup) dry white wine
- 400 g can chopped tomatoes
- 2 bay leaves
- 1 tbsp apple cider vinegar
- steamed greens and steamed rice or mashed potato (optional), to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat oil in a large saucepan over medium-high heat, and cook chicken for 4 minutes or until browned on all sides. Remove chicken from pan and set aside.
Reduce heat to medium and add onion, rosemary and garlic to pan. Cook for 5 minutes or until they start to colour, adding a little more oil if necessary to help them cook. Add anchovies and cook, stirring constantly, for a further minute. Add wine, increase heat to high and bring to the boil for 1 minute.
Return chicken to pan with tomatoes, bay leaves and vinegar, bring to the boil and cook for 2 minutes. Reduce heat to medium, add 250 ml (1 cup) water and season with salt and pepper. Cover and cook for 50 minutes or until chicken is tender.
Scatter over extra rosemary and serve chicken with rice and greens, if desired.
Photography by Alan Benson. Food preparation by Asher Gilding. Food styling by Michelle Crawford.
As seen in Feast magazine, August 2014, Issue 34. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.