Ketchup Bacon Jam


  • 96 each Bone-In Skin on Chicken Thighs
  • 4 cups Flour—as needed to dredge chicken
  • as needed for sauteing Olive oil
  • 3 Tbsp Fennel Seeds, Ground
  • 6 cups Yellow Onions, large dice
  • 3 cups Green Bell Peppers , large dice
  • 3 cups Red Bell Peppers , large dice
  • 3 cups Yellow Bell Peppers, large dice
  • 6 Tbsp. Garlic, minced,
  • 1-#10 can(105oz.) Red Gold Marinara Sauce
  • 1 Tbsp Kosher Salt
  • 1 1/2 tsp Black Pepper
  • Chopped Parsley to garnish


Add diced Applewood Smoked bacon, coriander, and fennel to a large sauté pan set to medium heat.

Cook the bacon while stirring periodically for 15-20 minutes or until rendered.

Add the diced yellow onions and cook over medium high heat for 6-7 minutes or until onions are translucent.

De-glaze the pan with whiskey and cook over medium high heat for 3 minutes.

Fold in Red Gold Ketchup and simmer over medium heat for an additional 10 minutes before serving.