Chicken Cacciatore (Pressure Cooker) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Modified from Pressure Perfect by Lorna Sass. I got a pressure cooker last Christmas and until yesterday, it was still sitting in the box. I vowed to use it before this Christmas, and this was the first thing I made in it. I made a few substitutions based on what I had on hand, and I was so happy with the results. Serve with rice, pasta or potatoes. Ingredients:
1 tablespoon olive oil |
3 shallots, chopped |
3 garlic cloves, chopped |
1 medium green bell pepper, seeded and finely diced |
1/2 cup white wine (not cooking wine) |
10 ounces mushrooms, sliced |
3 lbs bone-in skinless chicken breast halves or 3 lbs skinless chicken thighs |
2 cups crushed tomatoes |
2 tablespoons tomato paste |
1 (6 ounce) can pitted black olives or 1 (6 ounce) can kalamata olives, drained |
2 tablespoons chopped fresh parsley (optional) |
1/8-1/4 teaspoon crushed red pepper flakes (optional) |
1/2 cup grated parmesan cheese or 1/2 cup romano cheese |
salt & freshly ground black pepper |
Directions:
1. Heat the oil in a 4-quart or larger cooker. Add the shallots and bell pepper and cook over medium-high heat, stirring frequently, until the shallots soften slightly, about 2 minutes.
2. Stir in the wine and boil until about half evaporates. Scrape up any browned bits sticking to the bottom of the cooker.
3. Stir in the mushrooms and garlic. Set the chicken on top. Cover the chicken with crushed tomatoes. Do not stir. Plop the tomato paste on top.
4. Lock the lid in place.
5. Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 8 minutes.
6. Turn off the heat.
7. Allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow steam to escape.
8. Stir in the olives, parsley, red pepper flakes, cheese, and salt and pepper, to taste.
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