Prep 15 mins
Cook 25 mins
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.
- 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
- 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.
- Stir in the wine and boil until about half evaporates. Scrape up any browned bits sticking to the bottom of the cooker.
- 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.
- Lock the lid in place.
- Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 8 minutes.
- Turn off the heat.
- Allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow steam to escape.
- Stir in the olives, parsley, red pepper flakes, cheese, and salt and pepper, to taste.
This was my first shot at ever using a pressure cooker. I had to substitute an onion for the shallots and used a whole chicken and red pepper based on what I had on hand. The recipe was fantastic and I have a very skeptical picky group of eaters. The sauce was awesome. I liked the red pepper flakes at the end especially. Don't forget to add the garlic with the onions as this step is left out. I cooked it for 9 minutes because of my inexperience. I doubt it made a difference. The chicken was fall apart tender. I am adding this to my regular rotation of recipes.
Chicken cacciatore is one of my favorite foods, but I have never been able to make it turn out as well as others. This recipe is the best I ever had! I love to use my pressure cooker because it is faster. I wish I could give extra stars for using the pressure cooker. I followed the recipe EXACTLY using chicken breasts. Everything was perfectly cooked, the chicken was juicy and tender and the flavor was beyond any chicken cacciatore I've ever had. We had this with baked potatoes (what my mother always made) and a salad. My husband doesn't care much for chicken, but will eat it, and he said he would like me to make this again! If he liked it that much, it has to be good!
With the leftovers, I cooked some pasta, cut up the chicken and heated it in the sauce (which I thickened with a little more tomato paste), and stirred in the pasta when it was done. This made a wonderful pasta dish, too. Thank you, BxChick, for posting
ANOTHER OPTION - Grandma Tomasini always served her Cacciatore over Polenta. Delicious!!