Chicken Cacciatore

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 25 min
  • Cook: 50 min
  • Yield: 4 to 6 servings
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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


  1. 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. 
  2. 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:

  1. 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. 
  2. 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. 
  3. After finished, turn off the heat and add the basil.