This is the kind of food that I crave all year round.

This 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 catch-up.

Any leftovers can be frozen, with ease.

Nellie

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Italian style chicken with rosemary and onions

Serves 4

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 servePreheat 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 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.