Chicken Cacciatore

Total Time:
1 hr 15 min
25 min
50 min

4 to 6 servings

  • 12 ounces fatback, scored, optional
  • 2 cloves garlic, chopped
  • 1 green bell pepper, diced
  • 1/2 onion, chopped
  • 2 pounds boneless chicken thighs
  • Frank's Marinara Sauce, recipe follows
  • One 16-ounce package linguine, cooked and kept warm
  • Frank's Marinara Sauce:
  • 1/4 cup olive oil
  • 12 ounces fatback, scored, optional
  • 3 cloves garlic, mashed
  • 1/2 onion, diced
  • One 35-ounce can whole tomatoes, such as San Marnano Tomato's
  • Salt and ground pepper
  • Dried oregano
  • 6 fresh basil leaves, torn
  • 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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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    Chicken Cacciatore

    Recipe courtesy of Anne Burrell