Chicken Cacciatore With Harissa, Bacon, And Rosemary
Serves: 3
Imelda VonRueden
1 January 1970
Based on User reviews:
55
Spice
47
Sweetness
49
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1
Salt1 bunch
Green Onion140 g
Cremini2 sprigs
Rosemary (fresh)1 cup
Madeira1 tsps
Sugar (optional)Directions:
1
Put a drizzle of oil into a large sauté pan on a high heat
2
Use scissors to snip the bacon into bite-size pieces
3
Add them to the pan once hot and fry for a couple of minutes, stirring every so often, until they are browned
4
While the bacon cooks, season the chicken pieces well with salt and pepper
5
Remove the bacon from the pan, leaving the fat behind, and set aside to drain on paper towels
6
Put the chicken in, top side down, reduce the heat to medium and leave to cook for about 4 minutes
7
Meanwhile, trim and finely slice the green onions (both the green and the white bits) and mushrooms and peel and finely chop the garlic
8
Run your fingers down the length of the rosemary stalks to release their leaves and finely chop them too
9
Set everything aside
10
The chicken pieces should now be golden brown underneath, so flip them over and leave to cook on the other side for about 3 minutes
11
Once the chicken is golden brown, turn down the heat to low and add the prepared mushrooms, garlic and rosemary, along with the tomatoes, Madeira (or red or white wine or stock), harissa paste or tomato purée and oregano, and crumble in the bay leaf
12
Give it a good stir and then leave to bubble away for 15–20 minutes, stirring from time to time so that it does not stick to the bottom
13
When the chicken dish is about halfway through cooking, add the reserved cooked bacon and green onions, then put the kettle on
14
Use the boiled water to cook the pasta in a large saucepan according to the package's instructions
15
Once it is cooked, drain the pasta and then return it to the pan with the lid on to keep warm if necessary
16
Check to see if the chicken is cooked—if the juices run clear, it is ready
17
Taste the sauce, adding a little sugar and/or a pat of butter if the sauce is still a bit acidic from the tomatoes
18
Add a drizzle of water if the sauce is too thick and let it bubble away for a bit longer if too thin
19
Divide the pasta among four plates, top with a piece of chicken breast or two thighs, spoon some sauce over and scatter with some ripped-up basil or parsley leaves, if using
20
Put a drizzle of oil into a large sauté pan on a high heat
21
Use scissors to snip the bacon into bite-size pieces
22
Add them to the pan once hot and fry for a couple of minutes, stirring every so often, until they are browned
23
While the bacon cooks, season the chicken pieces well with salt and pepper
24
Remove the bacon from the pan, leaving the fat behind, and set aside to drain on paper towels
25
Put the chicken in, top side down, reduce the heat to medium and leave to cook for about 4 minutes
26
Meanwhile, trim and finely slice the green onions (both the green and the white bits) and mushrooms and peel and finely chop the garlic
27
Run your fingers down the length of the rosemary stalks to release their leaves and finely chop them too
28
Set everything aside
29
The chicken pieces should now be golden brown underneath, so flip them over and leave to cook on the other side for about 3 minutes
30
Once the chicken is golden brown, turn down the heat to low and add the prepared mushrooms, garlic and rosemary, along with the tomatoes, Madeira (or red or white wine or stock), harissa paste or tomato purée and oregano, and crumble in the bay leaf
31
Give it a good stir and then leave to bubble away for 15–20 minutes, stirring from time to time so that it does not stick to the bottom
32
When the chicken dish is about halfway through cooking, add the reserved cooked bacon and green onions, then put the kettle on
33
Use the boiled water to cook the pasta in a large saucepan according to the package's instructions
34
Once it is cooked, drain the pasta and then return it to the pan with the lid on to keep warm if necessary
35
Check to see if the chicken is cooked—if the juices run clear, it is ready
36
Taste the sauce, adding a little sugar and/or a pat of butter if the sauce is still a bit acidic from the tomatoes
37
Add a drizzle of water if the sauce is too thick and let it bubble away for a bit longer if too thin
38
Divide the pasta among four plates, top with a piece of chicken breast or two thighs, spoon some sauce over and scatter with some ripped-up basil or parsley leaves, if using