Chicken Cacciatore

• 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

1. Add the fatback to a skillet and heat over medium-high heat.
2. Add the garlic, bell peppers and onions to the skillet.
3. Cook until tender, about 6 minutes, stirring frequently.
4. Add the chicken and cook until browned, about 4 minutes per side.
5. Remove the chicken to a plate.
6. Add Frank's Marinara Sauce, stirring to combine.
7. Return the chicken to the skillet and simmer for 20 minutes, stirring occasionally.
8. Serve over the linguine.
9. In heavy pot, heat the oil.
10. Then add the fatback (if using) and garlic and saute until golden brown.
11. Remove the fatback, then add the onions and saute until soft, 2 to 3 minutes.
12. Add the tomatoes (crush by hand into the pot).
13. Bring to a boil, add salt to taste, reduce to a simmer and cook for 10 to 15 minutes.
14. Add salt, pepper and oregano to taste.
15. After finished, turn off the heat and add the basil.

garlic, green bell pepper, onion, chicken thighs, s marinara sauce, linguine, olive oil, garlic, onion, tomatoes, salt, oregano, fresh basil

Taken from www.foodnetwork.com/recipes/paula-deen/chicken-cacciatore-recipe.html (may not work)