Chicken Cacciatora Dinner
Submitted by dixie01
Pressure cooker chicken cacciatora with stewed tomatoes, white wine, zucchini, red peppers, and garlic. A rustic Italian one-pot dinner served over pasta in about an hour.
YIELD
4 servingsPREP
15 minCOOK
50 minREADY
1 hrsCacciatora means “hunter style” in Italian, and this version brings the hearty, rustic spirit of the original with a pressure cooker shortcut that shaves hours off the cooking time.
Chicken parts get browned in their own fat, then pressure-cooked with stewed tomatoes, white wine, garlic, bay leaves, oregano, and crushed red pepper until the meat is fall-off-the-bone tender.
Zucchini, red bell peppers, and onion go in after the pressure release, simmering for another 30 minutes so the vegetables stay vibrant instead of turning to mush.
Pile it over pasta with a crusty loaf on the side and you’ve got a Sunday dinner that only took an hour.
Kitchen Tips
- Brown the chicken pieces thoroughly on all sides before pressure cooking. That deep golden colour is where the flavour lives.
- Strain the tomatoes and add the liquid first, then return the solids later. This gives you better control over the sauce consistency.
- Cool the pressure cooker quickly after the 5-minute cook so the chicken doesn’t overcook during the natural release.
- Two cups of white wine is generous, but it cooks down into a mellow, savoury backbone. Use something you’d actually drink.
Ingredients
Directions
Brown chicken parts in its own fat in the pressure cooker.
Turn often to brown on all sides.
Remove to platter; drain fat, reserving 2 Tbsp, discard remainder.
Strain tomatoes, reserving both liquid and solids.
Heat reserved chicken fat in the pressure cooker.
Sauté garlic, onion and peppers until vegetables are crisp-tender.
Remove vegetables to a bowl.
Return the chicken to the pot, add red pepper or cayenne, salt, bay leaves, black pepper, tomato liquid, wine and half the parsley.
Seal the pot and cook at 15 pounds pressure for 5 minutes.
Cool cooker at once; return reserved vegetables, zucchini, tomatoes and remaining parsley.
Cover and simmer 30 minutes.
Serve over pasta. Serve with salad and crisp bread.
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