Name: Chicken Cacciatore With Harissa, Bacon, and Rosemary
Total time: 35 minutes
Yield: 4 Servings
Ingredients: Vegetable oil; 4 strips of bacon; 4 skinless, boneless chicken breasts or 8 skinless, boneless chicken thighs; Salt and freshly ground black pepper; 1 bunch of green onions; 5 ounces cremini or black poplar mushrooms; 2 garlic cloves; 2 sprigs of fresh rosemary; 2 (14-ounce cans) of chopped tomatoes; A good glug (about 1/2 cup) of Madeira (or red or white wine or chicken stock); 1 tablespoon harissa paste (you can get it from most supermarkets) or 3 tablespoons tomato purée; Pinch of dried oregano; 1 dried bay leaf; 11 ounces of your favorite pasta (I love to use penne or rigatoni); 1–2 teaspoons sugar (optional); Pat of butter (optional); Small handful of fresh basil or parsley leaves (optional); Large sauté pan, scissors, kettle, large saucepan with lid, colander

Photo by Myles New

Recently, I have become a bit of a chicken thigh person, finding the meat moister and more succulent than the ubiquitous chicken breast. The addition of harissa, the spicy, tomato-y Moroccan paste, adds a subtle kick to this "hunter-style" Italian dish, but for those not in love with an extra bit of spice, then tomato purée works beautifully too.

Recipe notes

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