recipes

Chicken, Tomato and Rosemary Casserole with Tagliatelle

Chicken casserole is always a crowd pleaser. If anchovies and capers are not to your taste, you can replace with pancetta or smoky bacon. Chicken breasts will dry out if overcooked so for a longer cooking stew use chicken thighs and drumsticks.

Serves 4-6

Ingredients

• 4–6 chicken breasts
• 1 red onion, finely chopped
• 2 tbsp Roma Extra Virgin Olive Oil
• 1 sprig rosemary, finely chopped
• 2 garlic cloves, sliced
• 2 anchovy fillets, finely chopped
• ½ tsp honey
• 400g Roma Chopped Tomatoes
• 100g Roma Cherry Tomatoes
• 1 tbsp capers, drained
• Juice and zest of ½ orange
• 100ml red wine
• 60ml chicken stock
• 300-450g Roma Tagliatelle

Method

1. Heat 1 tbsp of olive oil in a non stick pan and gently brown the chicken, add the chopped rosemary and stir. Set aside on a plate.
2. In the same pan, heat the rest of the oil and sauté the onions for about 6 to 7 minutes until soft but not brown. Add the garlic, anchovies, and orange zest and cook for 1 minute.
3. Add the wine and cook for a few minutes.
4. Pour in tomatoes, stock, orange juice and honey. Bring to the boil.
5. Return the chicken to the pan and cook for 18 - 20 minutes. Add the capers 3-4 minutes before serving. Taste for seasoning, adding salt and pepper as required.
6. Cook the tagliatelle as per the instructions on the packet. Serve the chicken casserole on a bed of tagliatelle.