• prep: 0 hr
• cook: 35 min
• total: 35 min

servings:

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.

• 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

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