![]() Add the peppers, sliced mushrooms, diced tomatoes, and chicken stock and stir. ![]() Deglaze with white wine and let it come to a boil. Stir in the tomato paste, oregano, thyme and bay leaf. Removed the browned chicken and set aside.Īdd the onion and garlic to the cooker and sauté until the onion just starts to brown, about 5 minutes. ![]() Add the olive oil to the cooker and brown the chicken on all sides in batches. Season the chicken pieces with salt and freshly ground black pepper and dredge in flour, shaking off any excess.Pre-heat the pressure cooker using the BROWN setting.Garnish with fresh parsley leaves and serve. Serve the chicken and sauce over noodles or rice, spooning the sauce over the top.Add fresh chopped parsley to sauce and bring to a simmer for about 5 minutes until it thickens slightly. Transfer the chicken and vegetables to a platter and tent loosely with foil to keep warm. Ladle away any grease that rises to the surface of the sauce. Remove the lid and cook for an additional 15 minutes. Transfer the pot to the oven and bake for 45 minutes.Return the browned chicken to the pot, nestling it into the vegetables and cover the pot with a lid. Add the diced tomatoes and chicken stock and stir. Deglaze the pan with white wine, scraping up any bits on the bottom of the pan. Add the mushrooms and peppers and sauté for a few more minutes. Add the onion and garlic to the pot and sauté unit the vegetables start to brown.Removed the browned chicken and set aside. Add the olive oil to the pot and brown the chicken on all sides in batches. Preheat the oven to 350☏ and pre-heat a 5- or 6-quart Dutch oven over medium heat.Bonus: No one will be asking “What’s for dinner?” for the next two nights, which makes me want to blow up balloons and throw glitter. I plan on serving over roasted cauliflower. I might add some tomato paste tomorrow if it doesn’t thicken a little overnight, but I’m on the fence because it’s seriously A-MAZING the way it is. Cooked everything for 7 hours, shredded the chicken, added the mushrooms and cooked for another hour. I added a chicken boullion to prevent my excessive salting and some parm cheese, because who doesnt like cheese? Collectively, we don’t like olives, thyme or roma tomatoes so I omitted them. I used red wine vinegar in place of the alcohol because it was all I had, but I would not recommend this. It filled up the entire pot and I thought there was no way the mushrooms would fit at the end: they did. If anyone is interested, I used 3 lbs of boneless, skinless chicken breasts and doubled the entire recipe, except for the mushrooms. Thanks to my mother, I never cook anything for less than an army and well, 3 chicken breasts, just didn’t seem like enough. I prefer chicken breasts to thighs and without having the weight most internet conversions were: 2 thighs:1 chicken breast. Jackpot! I did mine in the slow cooker (6 qt). I must have looked at a dozen, what I deemed iffy, Cacciatore recipes before I settled on this one. If there are any leftovers, the flavours are even better the next day! Or you can freeze it for up to three months in meal prep containers for a ready-made-meal when you need it! What is a good side dish for Chicken Cacciatore This Chicken Cacciatore recipe is an easy throw-together-meal with the most delicious sauce full of incredible flavours! Garlic, bell peppers, onions, carrots and olives swimming in a rustic tomato Cacciatore sauce, simmering and soaking into juicy chicken thighs until they fall off the bone and melt in your mouth! Wine Pairing: Every time I’d remake it through the years, I’d adjust something in it to eventually reach a cacciatore recipe so perfect, it’s one recipe your entire family will look forward too! This is one of those recipes I found years ago in an old, tattered Italian cookbook. Jump to Recipe Print Recipe The BEST Chicken Cacciatore in a rich and rustic sauce with chicken falling off the bone is simple Italian comfort food at its best!Īuthentic Chicken Cacciatore is an Italian classic, and you’ll never get a more succulent home cooked meal than this recipe! Easy to make and loved by the entire family, Cacciatore aromas fill your entire house with comfort and warmth as it cooks itself on the stove or in the oven!Ĭacciatore means hunter in Italian, and alla cacciatora translates to a ‘hunter-style’ meal with chicken (or rabbit), onions, tomatoes, herbs, vegetables, and usually wine or vinegar.
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