Chicken Cacciatora Dinner
Yield
4 servingsPrep
15 minCook
50 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
chicken
cut into parts |
|
| 1 | pound |
zucchini
sliced |
|
| 1 | teaspoon |
black pepper
|
|
| 2 | teaspoons |
oregano
|
|
| 2 | each |
bay leaves
|
*
|
| 2 | pints |
tomatoes, stewed, canned
|
*
|
| 1 | large |
onions
chopped |
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
red pepper flakes
crushed |
|
| 4 | tablespoons |
parsley leaves
diced |
|
| 1 | pound |
sweet red bell peppers
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 2 | cups |
white wine
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken
cut into parts |
|
| 453.6 | g |
zucchini
sliced |
|
| 5 | ml |
black pepper
|
|
| 1E+1 | ml |
oregano
|
|
| 2 | each |
bay leaves
|
*
|
| 946 | ml |
tomatoes, stewed, canned
|
*
|
| 1 | large |
onions
chopped |
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
red pepper flakes
crushed |
|
| 6E+1 | ml |
parsley leaves
diced |
|
| 453.6 | g |
sweet red bell peppers
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 473 | ml |
white wine
|
*
|
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.
