Chicken Cacciatore

Total Time:
1 hr 15 min
Prep:
25 min
Cook:
50 min

Yield:
4 to 6 servings
Level:
Easy

CATEGORIES
Ingredients
  • 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
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.

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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Chicken Cacciatore

    Recipe courtesy of Emeril Lagasse