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Chicken Dishes

Chicken mignon with harissa butter and bacon looks fancy, tastes delicious and is so easy

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Searching for a dish that looks impressive, tastes amazing (hello, bacon!) and is easy to make? Then chicken mignon with harissa butter from He Needs Food should be at the top of your list. The arbol chiles and charred red bell pepper give the harissa butter a delicious kick, while the bacon adds smoky flavor.

If you’ve never baked bacon instead of frying, then you’re in for a treat – and actually may never go back to frying! Baking bacon results in perfectly crisp strips and less grease that seems to weigh it down when you fry it.

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As the bacon cooks, make the harissa butter. Like other compound butter formulas, start with softened butter. Our recipe consists whipping the butter and mixing in harissa paste and fennel seeds. You can also season chicken with garlic and onion powder, and a small dab of harissa butter before you roll it to take the flavor up a notch.

Baste several times during cooking to keep the chicken moist, and then finish off by broiling for a few minutes until it’s golden brown.

Chicken Mignon with Harissa Butter

Makes: 4 servings

Ingredients: 

  • 4 boneless and skinless chicken cutlets or thighs 
  • Fresh rosemary leaves
  • Salt and black pepper
  • 4 slices thick bacon
  • 1 tablespoon olive oil
  • 1 onion chopped into 1/2“ dice
  • 6 cloves of garlic, whole
  • 4 tablespoons harissa butter

Instructions: 

  1. Preheat the oven to 350F.
  2. Place four pieces of bacon on a parchment lined baking sheet.
  3. Cook bacon for nine minutes.  Remove from oven and allow to cool.
  4. Lay the chicken pieces on a cutting board, scatter rosemary among the pieces and season well with salt and pepper.
  5. Roll the chicken tightly and then wrap the bacon slices around each roll of chicken. Secure with toothpicks.
  6. Coat the bottom and inside of an ovenproof dish with olive oil. Lay the onion in a single layer in the bottom of the dish, scatter cloves of garlic in pan, then set the rolled chicken pieces on top of the onions.
  7. Drop one tablespoon of the harissa butter on top of each roll of chicken, top with a sprig of rosemary and then bake in the oven for 30-40 minutes. Bast the chicken a couple of times during cooking.
  8. Broil for three minutes until golden brown and bubbling to finish.

Check out these recipes to up your kitchen game: 

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