Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 8-10 chicken thighs
  • salt and pepper
  • 4 cloves garlic (sliced)
  • 3 fillets anchovies/1 tsp anchovy paste
  • 2-3 rosemary sprigs
  • 500 ml/ 2 cups tomato passata or crushed tomatoes
  • 125 ml/ 1/2 cup water
  • 1/2 cup/70 g green olives
  • 1 X 400g/14 oz tin white beans (butter beans or cannellini)

Instruction

  • Preheat the oven to 180C/350F.
  • Salt and pepper chicken thighs and brown them over high heat in a frying pan in batches to avoid overcrowding and steaming until golden on both sides. ( You can skip oil if using non-stick frying pan.) Remove to a plate and set aside. Discard all oil but 1-2 tbsp.
  • To the same pan add anchovies, sliced garlic and half the rosemary, fry over medium heat while stirring and trying to break up anchovies into a paste for 1 minute.
  • Add tomato passata, water, olives, beans and bring to a boil. Taste the sauce and add salt if needed but be careful as both anchovies and olives are salty.
  • Return the chicken back to the pan together with the juices that collected at the bottom of the plate and remaining rosemary. Cover with a lid and cook in the preheated oven for 20 minutes. Then uncover and cook for 20 minutes longer.
  • Serve with rice, pasta or a green salad for a low-carb option.