spanish chicken:
INGREDIENTS
75ml/2fl oz red wine (optional)
1 tbsp olive oil
3 garlic cloves, sliced
2 anchovy fillets, chopped
400g can chopped tomatoes
1 tbsp capers, drained
8 boneless, skinless chicken thighs
1 rosemary sprig, leaves finely chopped
1 red onion, finely sliced
salt and freshly ground black pepper
METHOD
1. 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.
2. In the same pan, heat the rest of the oil, then gently cook the onion for about five minutes until soft. Add the garlic, anchovies and remaining rosemary, then fry for a few minutes more until fragrant.
3. 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 and cook for 20 minutes until the chicken is cooked through. Season and serve with a crisp green salad and crusty bread.