Serves 6

Cooking time: 45 minutes

What you need:

• 3 skinless boneless chicken breasts, each breast cut into 3 pieces
• Salt
• Olive oil
• 1 Tbsp butter
• 1 medium onion, sliced
• 8oz mushrooms, sliced
• 1 sprig rosemary
• ½ cup dry white wine
• 1 pouch of Haven’s Kitchen Zippy Chili Harissa
• 12 oz crushed tomatoes
• 1½ cups chicken stock
• 2-3 sprigs of parsley, leaves only

How to make it:

1. Season the chicken breasts with salt as required and reserve
2. In a large pan or a braiser, add a glug of oil over medium-high heat and sear the chicken breasts on one side till they are golden brown. Set aside
3. To the same pan, add the butter, onions, and mushrooms, and sauté with a pinch of salt on low heat for 10 minutes. Add the rosemary leaves and give it a quick stir. Then add the white wine and let it bubble away for a couple of minutes.
4. Once the wine has almost evaporated, add ½ a pouch of the Harissa, the crushed tomatoes, and the stock and bring to a simmer
5. Once the mixture is simmering, nestle the chicken (seared side up) back into the sauce
6. Cook for about 6-8 minutes till the chicken breast is fully cooked
7. Garnish with fresh parsley and serve immediately