• 4 chicken breasts
• 2 tbsp olive oil
• 1 onion, chopped
• 3 tbsp runny honey
• 1 tsp dried rosemary
• Grated rind 1 lemon
• 1 large glass white wine
• 6 anchovy fillets rinsed
• Salt and pepper

1. Preheat oven to 170C/325F/Gas3. Season chicken portions with salt and pepper. Heat oil and saute chicken until golden. Transfer to ovenproof casserole.

2. Saute onion until soft and add to casserole. Combine lemon rind, honey and rosemary and warm. Pour over casserole and bake for 30 minutes.

3. Add wine and anchovies and return to oven uncoveredfor 15 minutes.

Serves 4