Italian-style chicken with rosemary and onions

Nellie Kerrison

17 May 2023

Recipes, Main Dishes, Meat Based Recipes, Christmas Recipes, Gluten Free

Italian style chicken with rosemary and onions. This is the kind of food that I crave all year round.

This recipe for Italian-style chicken with rosemary and onions is simple to prepare and is packed full of bold flavours that will leave you wanting more.

It is a lovely mid-week dinner and perfect to enjoy with friends for a slower and stress-free weekend dinner catch-up.

This recipe has been enjoyed in many of our cooking classes over the years and especially in our Rustic Italian cooking class (join us on the 3rd of June 2023 for the next one).

For more great recipes like this one and lots of dinner inspiration, we’d love to sign and send and copy of the Relish Mama cookbooks direct to your door. Consider them your new best friend in the kitchen.

Nellie

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This post was first published in 2018 and has been updated in May 2023.

Italian style chicken with rosemary and onions

Serves 4

Italian style chicken with rosemary and onions

A very special family recipe that we have enjoyed for many years. It was a pleasure to share it with you in my cookbook 'Relish Mama Family' and also here in the hope it provides you with something delicious and easy for dinner. It is a recipe that is so packed full of flavour and not a lot of cooking effort required'. Simple is often the best. I hope you really enjoy this lovely recipe for Italian style chicken with rosemary and onions

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Course: Lunch, Dinner

Cuisine: Italian

Prep Time: 10

Cook Time: 25

Servings: people

Calories: 337kcal

Author: Nellie Kerrison | Relish Mama

Cost: $17

Equipment

1 Ovenproof frying pan preferably with a fitted lid
1 Chopping board

Ingredients

Olive oil
4-8 Chicken thighs
Sea salt and cracked black pepper
4 stalks of rosemary leaves picked and chopped plus extra to serve
1 brown onion finely sliced
2 garlic cloves finely chopped
Pinch of dried chilli flakes
1-2 tablespoons of salted capers rinsed and drained
A large handful of pitted green olives
4 tomatoes diced or can be substituted for Italian style tinned diced tomatoes
250 ml white wine
Extra virgin olive oil drizzled to serve

Instructions

Preheat the oven to 180oC, if not simply using the stovetop method.
Place the chicken in a dish and add the oil, salt, cracked black pepper and chopped rosemary. Rub in the rosemary quite a bit to release the oils.
Heat olive oil in an ovenproof frying pan over medium-high heat and brown the chicken until golden on all sides. Remove the chicken and set aside on a plate.
Turn heat down to medium and add onion to the pan and fry until softened.
Add the garlic and chilli, and cook for a further couple of minutes. Add capers, olives and tomatoes. Add the wine and bring it to a gentle boil for a couple of minutes and allow it to thicken. Taste and season with salt and pepper.
Cover with a lid or loosely with foil and bake in the oven or stove top for approximately 20-25 minutes.
To serve, place some of the tomato and olive mixture on to a plate. Place the chicken on top and scatter over some extra rosemary leaves and drizzle with a little extra virgin olive oil.

Notes

Serve with mashed potato or Italian style smashed potatoes with garlic and rosemary. Steamed greens with extra virgin olive oil or a simple green salad is also always welcome.