Chicken Cacciatore (Paula Deen) |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 4 |
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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 |
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:
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.
3. Frank's Marinara Sauce:
4. 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.
5. 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.
6. After finished, turn off the heat and add the basil.
7. 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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