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Chicken Cacciatore With Fatback Recipe by Paula Deen

Easy Level
70 MIN 20 Prep + 50 Cook
Servings
$ /Serving
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Easy Level
70 MIN 20 Prep + 50 Cook
6 Servings
$ /Serving

Chicken Cacciatore With Fatback Recipe by Paula Deen

Easy Level
70 MIN 20 Prep + 50 Cook
6 Servings
$ /Serving

Ingredients

  • 12 oz fatback, scored, optional
  • 5 cloves garlic, 2 chopped, 3 mashed, divided
  • 1 green bell pepper, diced
  • 1 onion, diced, divided in half
  • 2 lb Springer Mountain Farms boneless skinless chicken thighs
  • 1 (16 oz) package linguine, cooked and kept warm
  • 1/4 cup olive oil
  • 1 (35 oz) can whole peeled tomatoes
  • salt
  • black pepper, ground
  • dried oregano
  • 6 fresh basil leaves, torn

Preparation

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 sauté until golden brown. Remove the fatback, then add the onions and sauté 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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