Chicken Cacciatore is a traditional Italian dish that is beloved for its robust and savory flavors.
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Prep Time- 15 minutes Cook Time- 40 minutes Additional Time- 5 minutes Total Time- 1 hour Servings- 4
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· 4 (6 ounce) bone-in chicken thighs, with skin · 2 table spoons olive oil · 1 (4 ounce) package sliced fresh mushrooms · 3 stalks celery, chopped · ½ onion, chopped · 2 cloves garlic, minced · 1 (14 ounce) can stewed tomatoes
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· 2 table spoons tomato paste · 2 teaspoons herbes de Provence · ¾ cup water · 3 cubes chicken bouillon, crumbled · 1 pinch red pepper flakes (Optional) · 1 pinch ground black pepper to taste (Optional)
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Chicken thighs should be rinsed and dried with paper towels. In an electric pressure cooker (like the Instant Pot) using the Sauté mode.
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Heat the oil before adding the chicken. 6 minutes per side, or until browned. While saving the drippings in the saucepan, transfer the chicken to a platter.
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In the pot, add the mushrooms, celery, and onion. Cook and stir until the vegetables are tender, about 5 minutes. Add the garlic and simmer for two minutes, or until fragrant.
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Re-add the chicken to the pot along with the tomatoes and tomato paste. Sprinkle with Provence herbs. Add water and bouillon to the top.
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Lock the lid by closing it. As directed by the manufacturer, choose high pressure. Give the pressure 10 to 15 minutes to build. For 11 minutes, cook.
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Slowly release the pressure using the quick-release technique, which should take around 5 minutes. Turn the lid away from you as you carefully unlock and remove it.
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An instant-read thermometer inserted near the bone should register 165 degrees F (74 degrees C) to indicate that the chicken is cooked through.
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Test chicken for doneness; an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Season to taste with red pepper flakes and black pepper.
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Serve it over pasta, rice, or with a side of crusty bread, and enjoy a taste of Italy in the comfort of your own home.
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