Chicken cac­cia­tore with harissa, ba­con & rose­mary

Easy Cook - - EVERYDAY LORRAINE PASCALE -

Q Serves 4 Q Prep 15 mins Q Cook 35 mins Q £1.98 a por­tion Q 471 kcals, 9g fat, 3g sat. fat, 9g sugar

veg­etable oil, for fry­ing 4 ba­con rash­ers 4 skin­less chicken breasts or 8 skin­less

and bone­less chicken thighs, chopped bunch spring onions 2 gar­lic cloves 140g chest­nut mush­rooms 2 rose­mary sprigs 2 x 400g cans chopped toma­toes 100ml madeira, red wine, white wine

or chicken stock 1 tbsp harissa or 3 tbsp tomato purée pinch dried oregano 1 dried bay leaf 300g of your favourite pasta 1-2 tsp caster sugar or a knob of but­ter small hand­ful thyme, basil or pars­ley

(op­tional)

1 Heat some oil in a large sauté pan on a high heat. Us­ing scis­sors, snip the ba­con into bite­sized pieces. Add them to the pan and fry for a few mins un­til browned, stir­ring ev­ery so of­ten. Mean­while, season the chicken pieces well.

2 Re­move the ba­con from the pan, leav­ing the fat be­hind, and drain on kitchen pa­per. Add the chicken to the pan, re­duce heat to medium and cook for 4 mins.

3 Mean­while, finely slice the spring onions ( both the green and the white bits), gar­lic and mush­rooms. Run your fin­gers down the length of the rose­mary sprig to sep­a­rate the leaves, then finely chop these too. Set aside un­til ready to cook.

4 The chicken pieces should now be golden brown un­der­neath, so flip them over and cook the other side for about 3 mins.

5 Once the chicken is golden brown on both sides, turn down the heat to low. Add the mush­rooms, gar­lic and rose­mary, along with the toma­toes, madeira (or wine or stock), harissa or tomato purée and oregano, and crum­ble in the bay leaf. Give every­thing a good stir, then leave to bub­ble away for 15-20 mins, stir­ring from time to

time to make sure it doesn't catch on the bot­tom.

6 About half­way through the cook­ing time, add in the re­served ba­con and spring onions. Boil a ket­tle of wa­ter and cook the pasta fol­low­ing pack instructions in a large saucepan. Drain the pasta, re­turn to the pan and cover with the lid to keep warm, if nec­es­sary.

7 Check to see if the chicken is cooked – it is ready when the juices run clear. Taste the sauce, adding a lit­tle sugar or but­ter if it is slightly acidic be­cause of the toma­toes. Add a splash of wa­ter if the sauce is too thick, or let it bub­ble away for a bit if it is too thin.

8 Di­vide the pasta be­tween 4 serv­ing bowls or plates, top with the chicken and tomato sauce, and scat­ter over some fresh thyme, basil or pars­ley, if you like. Serve and en­joy.

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