Recipes
Pressure Cooker Chicken Cacciatore
Serves 4-6
Ingredients
2lbs of chicken (chicken breast cut into 2-inch cubes and or dark meat cut into smaller 3-4 oz pieces)
2 tbsp olive oil
1 medium onion, julienned
1 red pepper bell pepper, 1 cm cubed
2 cups of button mushrooms, quartered
14g or 1 pkg ponderosa dried porcine mushrooms; add to 1 cup of boiling water steep for 5 mins. Allow mushrooms to soften then remove from liquid (Reserve mushroom stock and strain through cheese cloth, disposable coffee or fine mesh strainer and use in recipe at the appropriate stage)
2 garlic cloves, chopped
1 tbsp fresh Italian parsley, chopped
1 tsp Italian dried oregano
1/4 tsp hot chili spice or half piece fresh red chili chopped
1 cup dry red wine
1 (28-oz) can San Marzano tomatoes, broken by hand
1/2 cup chicken stock or reduced-sodium chicken broth
1 cup of all-purpose flour for dredging
Sea salt and black pepper to taste
Directions
- •Pat chicken dry and sprinkle on all sides with salt and pepper then generously dredge in flour.
- •Add oil to pressure cooker and cook in sauté setting then brown chicken in 2 batches, turning over once, about 5-7 minutes per batch. Transfer chicken to a dish.
- •Add onion, bell pepper, mushrooms and garlic to pressure cooker.
- •Cook, stirring occasionally and scraping up any brown bits, until onion and garlic are golden, 6 to 8 minutes. Add wine, chicken stock and mushroom stock and simmer, scraping up brown bits, until liquid is reduced by half, 1 to 2 minutes. Add tomatoes with their juice and simmer, 5 minutes. Add chicken stock, herbs, chili spice and nestle chicken pieces in sauce.
- •Close pressure cooker and cook on sauté for 30 mins (ensure vent is fully opened). Remove lid and simmer down in sauté mode low temp additional 15 mins. Texture should be soft and tender. (Internal temperature of chicken should be 165°F or 74°C min).
- •For an authentic Italian experience, serve homemade soft polenta under chicken and or cooked egg noodle pappardelle tossed in olive oil.
