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Chicken Cacciatore with Harissa, Bacon, and Rosemary
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 ½ 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 to 2 teaspoons sugar (optional)
  • Pat of butter (optional)
  • Small handful of fresh basil or parsley leaves (optional)
  • subheading: Special equipment:
  • Large sauté pan, scissors, kettle, large saucepan with lid, colander
Steps
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