Chicken Cacciatore

This post is part of our update of  meals from the past few months using recipes based on published recipes. Please be aware that we've bent the recipes to our will. If you'd like the original recipe, have a look at the cook book linked in the post.


We bought a pressure cooker recently and I made several recipes from Lorna Sass' Pressure Perfect. One of my first really successful creations was Chicken Cacciatore (p164). It's a great soupy dish that infuses your chicken with flavour and with the pressure cooker it's really fast.

6L Pressure Cooker -- 8 minutes and natural release. Rest 5 minutes.

Ingredients

• 1 tbsp olive oil
• 1 large onion -- chopped
• 1 bell pepper -- diced
• 1/2 cup red wine
• 5 mushrooms -- quartered
• 3 lbs bone-in skinned chicken breast or thighs (can mix some boneless)
• 2 cups tomato sauce
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 1/2 cup grated Parmesan cheese
• salt and pepper
• grated cheese (for serving)

Directions

• Heat oil in pressure cooker.
• Add onions and bell pepper.
• Cook over medium-high heat, stirring, about 2 minutes.
• Stir in wine and boil until half evaporates.
• Scrape up bits sticking to pot.
• Stir in mushrooms.
• Set chicken on top.
• Pour tomato sauce over chicken. Do not stir (tomato on the bottom of the pot will scorch).
• Lock lid in place and bring to high heat.
• Once high pressure is reached, cook for 8 minutes.
• Turn off heat (and move to a cool burner if necessary).
• Once pressure has released (roughly 10 minutes), remove lid (beware of steam!).
• Stir in basil, oregano, Parmesan, salt, and pepper.
• Rest for 3 to 5 minutes.
• Garnish with grated cheese.