Recipe courtesy of Paula Deen
Chicken Cacciatore
Total:
1 hr 15 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 15 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Frank's Marinara Sauce:

Directions

Add the fatback to a skillet and heat over medium-high heat. Add the garlic, bell peppers and onions to the skillet. Cook until tender, about 6 minutes, stirring frequently. Add the chicken and cook until browned, about 4 minutes per side. Remove the chicken to a plate. 

Add Frank's Marinara Sauce, stirring to combine. Return the chicken to the skillet and simmer for 20 minutes, stirring occasionally. Serve over the linguine.

Frank's Marinara Sauce:

In heavy pot, heat the oil. Then add the fatback (if using) and garlic and saute until golden brown. Remove the fatback, then add the onions and saute until soft, 2 to 3 minutes. 

Add the tomatoes (crush by hand into the pot). Bring to a boil, add salt to taste, reduce to a simmer and cook for 10 to 15 minutes. Add salt, pepper and oregano to taste. 

After finished, turn off the heat and add the basil.

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