Chicken Cacciatore



PREP Time: 10 minutes 

COOK TIME: 35 minutes



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


  1. PAT 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. SELECT Sauté/Brown on the Cosori Pressure cooker, adjust to “More/High”, and press On/Start. Allow the pressure cooker to heat up.
  4. ADD in  2 tbs of olive oil and allow to heat up for 30 seconds.
  5. BROWN the chicken skin side down until the skin is golden brown, about 8-10 minutes.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.
  6. 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.
  7. ADD the garlic cloves and white wine. Cook for 2 minutes. Add in the can of diced tomatoes, chicken stock, olives, capers, oregano, thyme, and the chicken along with any juices from the chicken to the pressure cooker. Mix well.
  8. SECURE THE LID on the pot making sure lid is secure and the pressure release valve is in the lock position.
  9. SELECT Poultry and press On/Start.
  10. NATURAL RELEASE for 10 minutes when done cooking. Release any residual pressure that may be left in the machine and carefully remove lid.
  11. SEASON to taste with salt and pepper and garnish with fresh basil leaves.