Chicken Cacciatore
Chicken Cacciatore. An Italian favourite. A rich and hearty dish full of flavours.
Ingredients
- 1 Onion, diced
- 1 medium green capsicum, seeded and finely diced
- 1/4 cup white wine
- 300g Mushrooms, sliced
- 3 garlic cloves, finely diced
- 1.5kg skinless chicken thighs, diced into 3-5cm cubes
- 410g canned diced tomatoes
- 2 Tbs Tomato paste
- 3/4 cup pitted black or kalamata whole olives, drained
- 2 Tbs freshly chopped parsley
- 1/2 cup freshly grated parmesan cheese
- 2 Tbs freshly grated parmesan cheese for serving
- 2 Tbs freshly chopped parsley for serving
Step 1
Heat the oil in the Pressure Cooker. Add the onion and capsicum and cook over medium-high heat for approximately 2 minutes stirring until the onion softens.
Step 2
Stir in the wine and bring to a boil to cook off the alcohol until approximately half the wine evaporates.
Step 3
Add mushrooms and garlic, stirring for 1 minute.
Step 4
Place chicken pieces on top of the vegetable mixture. Cover chicken with diced tomatoes and tomato paste and DO NOT STIR.
Step 5
Close and lock the Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen)
Step 6
Once at pressure, turn down the heat and cook for 8 minutes.
Step 7
Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few seconds.
Step 8
Remove the lid and stir in the olives, parsley, cheese, and salt and pepper, to taste.
Step 9
Serve with your favourite style of pasta and sprinkle with freshly grated parmesan cheese and parsley.
Chicken Cacciatore
Ingredients
- 1 onion (diced)
- 1 medium green capsicum (seeded and finely diced)
- 1/4 cup white wine
- 300g Mushrooms sliced
- 3 cloves garlic (finely diced)
- 1.5kg skinless chicken thighs (diced into 3-5cm cubes)
- 410g canned diced tomatoes
- 2 tbsp Tomato paste
- 3/4 cup pitted black or kalamata whole olives (drained)
- 2 tbsp freshly chopped parsley
- 1/2 cup parmesan cheese (grated)
- 2 tbsp freshly grated parmesan cheese for serving
- 2 tbsp freshly chopped parsley for serving
Instructions
- Heat the oil in the Pressure Cooker. Add the onion and capsicum and cook over medium-high heat for approximately 2 minutes stirring until the onion softens.
- Stir in the wine and bring to a boil to cook off the alcohol until approximately half the wine evaporates.
- Add mushrooms and garlic, stirring for 1 minute.
- Place chicken pieces on top of the vegetable mixture. Cover chicken with diced tomatoes and tomato paste and DO NOT STIR.
- Close and lock the Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen)
- Once at pressure, turn down the heat and cook for 8 minutes.
- Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few seconds.
- Remove the lid and stir in the olives, parsley, cheese, and salt and pepper, to taste.
- Serve with your favourite style of pasta and sprinkle with freshly grated parmesan cheese and parsley.
