CHICKEN CACCIATORE WITH RED SAUCE

There really is no definitive answer about where this dish carne from. Cacciatore means “hunter style.” There are two versions in this chapter. This is the one you’ll often find on the menus at casual Italian American red sauce restaurants. In addition to the tomatoes, it includes bell peppers, hearty cremini mushrooms, and a hint of spicy red pepper. It doesn’t take long at all for the chicken to absorb the flavors of the sauce in the pressure cooker-about as long as it takes to boil water for pasta, which is the perfect side dish.

SERVES: 6

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil
• 2 teaspoons salt, plus more if needed
• 1 teaspoon freshly ground black pepper, plus more if needed
• 4 bone-in chicken thighs, skin removed
• 4 bone-in chicken breast halves, skin removed
• 1 large sweet onion, such as Vidalia, coarsely chopped
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• Pinch of red pepper flakes
• 1 pound cremini mushrooms, quartered
• 1 medium red bell pepper, seeded, deribbed, and coarsely chopped
• 1 medium green bell pepper, seeded, deribbed, and coarsely chopped
• ½ cup full-bodied red wine, such as Chianti, Zinfandel, or Barolo
• One 14-ounce can crushed tomatoes with their juice
• ½ cup finely chopped fresh flat-leaf parsley
• Pasta, such as linguine, farfalle, or pappardelle, for serving (optional)

INSTRUCTIONS:

1. Heat the oil in the pressure cooker over medium-high heat.
2. Sprinkle the salt and pepper evenly over the chicken and brown the chicken on all sides, a few pieces at a time, removing the browned pieces to a plate.
3. Add the onion, garlic, oregano, and pepper flakes to the pot and sauté for 2 minutes to soften the onion.
4. Add the mushrooms, bell peppers, wine, and tomatoes to the pot, stirring to combine.
5. Return the chicken to the pot, lock the lid in place, and cook at high pressure for 8 minutes.
6. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
7. Carefully remove the chicken from the pot, transfer to a serving platter, and cover with aluminum foil to keep warm.
8. Bring the sauce to a boil, add the parsley, and remove from the heat.
9. Taste the sauce for seasoning and add salt and pepper if necessary.
10. Pour the sauce over the chicken and serve.
11. Alternatively, pour half of the sauce over the chicken and toss the rest with pasta.