Spicy Chicken Cacciatore 🌶
Chicken Cacciatore always brings a bigger than normal smile to my husband's face 😋Does your other half have a favourite dish?
Recently my oldest daughter has introduced us to harissa paste, so I‘ve been adding it to spice it up. If you are not fond of the taste, just stick to tomato paste.
I use loads of mushrooms, carrots and spring onions. Everything l cook has to have a huge percentage of vegetables.
- Extra virgin olive oil
- 2-3 strips of bacon
- 4 skinless, boneless chicken Maryland’s or 8 skinless, boneless chicken thighs
- Salt and freshly ground black pepper
- 1 bunch of spring onions
- 400 g portobello mushrooms
- 2 garlic cloves
- 2 sprigs of fresh rosemary
- 2 (400ml can ) of chopped tomatoes
- or 7-8 fresh tomato chopped
- 1-2 carrots
- About 1/2 cup of red or white wine or chicken stock
- 1 tablespoon harissa paste or 3 tablespoons tomato paste
- Pinch of dried oregano
- 1 dried bay leaf
- Pat of butter (optional)
- Small handful of fresh basil or parsley
- Cut the bacon into bite size pieces and sauté for a couple of minutes in some olive oil, stirring every so often, until they are browned.
- While the bacon cooks, season the chicken pieces well with salt and pepper.
- Remove the bacon from the pan, leaving the fat behind, and set aside to drain on paper towels. Put the chicken in, reduce the heat and cook both sides for approx 4 mins each, until lightly browned.
- Finely slice the spring onions (both the green and the white bits) and mushrooms and peel and finely chop the garlic. Slice the carrot lengthwise into four and chop into batons. Run your fingers down the length of the rosemary stalks to release their leaves and finely chop them too. Set everything aside.
- Once the chicken is golden brown, turn down the heat to low and add the prepared mushrooms, carrot, garlic and rosemary, along with the tomatoes, red or white wine or stock, harissa or tomato paste and oregano, and crumble in the bay leaf.
- Give it a good stir and then leave to bubble away for 50 minutes, stirring from time to time so that it does not stick to the bottom.
- Check to see if the chicken is cooked—if the juices run clear and it's easy to break apart, it is ready. Taste the sauce, adding a little sugar and/or a pat of butter if the sauce is still a bit acidic from the tomatoes. Add a drizzle of water if the sauce is too thick and let it bubble away for a bit longer if too thin.
- Serve on your favourite pasta with parmesan cheese. Scatter with some ripped-up basil or parsley leaves.