Scrapple Cacciatore

Ingredients

3 tbsp of olive oil 

Bacon Scrapple (in replace of chicken thighs)

1 pinch salt to season 

1 pinch of pepper 

1 medium diced onion diced 

2 tbsp of garlic minced 

1 small yellow bell pepper diced 

1 small red bell pepper diced

2 tbsp of fresh parsley 

28 ounces crushed tomatoes 

2 tbsp of tomato paste 

1/2 tsp of red pepper flake 

Six grape tomatoes 

Bacon strips 

Six potatoes (cut into small pieces)

Directions

First, put a couple of strips of bacon in the oven. Cook until the bacon is crispy and done.

Second, put the cut potatoes on a sheet pan and sprinkle olive oil salt, and pepper on the cut potatoes pieces. Bake in the oven for twenty to thirty minutes.

Third, you fry the bacon scrapple in olive oil. Once the scrapple is cooked and crispy around the edges. You put the scrapple to the side. You then sauté the onions and peppers in the same pan using the scrapple grease. When the onions and peppers are sautéed you add the salt, pepper, parsley, and garlic. Turn the heat on low and add in tomato paste. It’s important to put the tomato paste in the center of the pan and let it burn a little. Then mix the paste with the whole dish. Next, add the 28 ounces of crushed tomatoes and grape tomatoes, and keep cooking the Cacciatore until the grape tomatoes are brown. Put the cacciatore in the oven for about twenty minutes to continue cooking. After twenty to thrifty minutes in the oven take it out and place the cacciatore over a bed of cut oven potatoes. Then place a slice of bacon scrapple on the cacciatore sauce. 

Lastly, place two or three strips of bacon on the scrapple.