Chicken Cacciatore

CHICKENCACC.jpeg

YIELD: 6-8 SERVINGS | PREP: 10M | COOK TIME: 35M  | TOTAL TIME: 45M

INGREDIENTS

  • 6-8 chicken thighs, skin-on, bone in
  • 2¼ tsp kosher salt
  • 1¼ tsp freshly ground black pepper
  • ½ c all purpose flour, for dredging
  • 3 tbs olive oil
  • 1 large red bell pepper, sliced
  • 1 medium onion, diced
  • 10 oz mushrooms, sliced
  • 3 garlic cloves, minced
  • ¾ c dry white wine
  • 1 (28 oz) can diced tomatoes, with juice
  • ¾ c chicken stock
  • ½ c pitted black olives
  • 3 tbs drained capers
  • 1½ tsp dried oregano
  • 2 sprigs fresh thyme 
  • Fresh basil leaves, for garnish

INSTRUCTIONS

  1. Dry the chicken thighs with paper towels and season them with salt and pepper.
  2. Dredge the chicken thighs in flour and remove any excess. Set aside.
  3. Press the [Sauté/Brown] function, adjust to High, and press Start.
  4. When ready, add in  2 tbs of olive oil.
  5. Cook the chicken skin side down until the skin is golden brown, abut 8-10 minutes.
  6. Cook the chicken on the other side, skin side up, for 5 minutes. Set chicken aside. You may need to work in batches of two. 
  7. Add the rest of the olive oil, red bell pepper, onion, and mushrooms. Cook for 6-8 minutes, or until the vegetables have reduced in size.
  8. Add the garlic cloves and white wine. Cook for 2 minutes.
  9. Add in the chicken stock, olives, capers, oregano, thyme, and the chicken along with any juices from the chicken to the pressure cooker. Mix well.
  10. Put the lid on the pot making sure lid is secure and the pressure release valve is in the lock position.
  11. Press the [Poultry] function and press Start. 
  12. When done cooking, natural release for 10 minutes, and season with salt and pepper. 
  13. Garnish with fresh basil leaves and enjoy with some soft creamy polenta.
 

Try out the recipe for yourself!