Date posted: 23/02/2018

Farmstead chicken with rosemary and caper seasoning

  • Serves 6
  • Timing: 30 mins
Votes: 1 Average: 5


Garlic cloves, crushed 4
Drained capers, finely chopped 2 tbsp
Anchovies, finely chopped (optional) 4
Finely chopped fresh rosemary 1 tbsp
Olive oil 2 tbsp
Farmstead chicken thigh meat skinless 8 (1kg)
Steamed baby chat potatoes, to serve 600g (100g per person)
Salad leaves to serve


  1. Combine garlic, capers, anchovies (if using), rosemary and oil in a large bowl.
  2. Cut 4 deep slits in each chicken thigh meat. Add chicken to garlic mixture. Rub mixture into chicken.
  3. Heat a large frying pan over medium high heat. Cook the thigh meat, in batches, for 4 to 5 minutes each side or until browned and cooked through.
  4. Serve the dish with potatoes and salad leaves.
The intense flavours of capers, rosemary and anchovies make these succulent chicken fillets taste sensational.
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