INSTANT POT® CHICKEN CACCIATORE
This wonderful, traditionally slow-cooked recipe has been translated into a quick and easy pressure cooker meal. Using the Instant Pot®, you get an intensely flavorful meal made in minutes that will have your family thinking you simmered this all day. Serve over spaghetti noodles, rice, cauliflower rice, or eat as a stew!
Provided by Diana71
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Rinse chicken thighs and pat dry with paper towels. Heat oil in the pot of an electric pressure cooker (such as Instant Pot®) on "Saute" mode; add chicken. Cook until browned, about 6 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.
- Place celery, onion, and mushrooms in the pot; cook and stir until soft, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Place chicken back in the pot; add tomatoes and tomato paste. Sprinkle with herbes de Provence. Top with water and bouillon.
- Close and lock the lid. Select high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build. Cook for 11 minutes.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid carefully, turning it away from you. Test chicken for doneness; an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Season the chicken to taste with red pepper flakes and black pepper.
Nutrition Facts : Calories 392.4 calories, Carbohydrate 13.6 g, Cholesterol 96.1 mg, Fat 24.5 g, Fiber 2.7 g, Protein 29.9 g, SaturatedFat 5.8 g, Sodium 1072.6 mg, Sugar 7.3 g
SLOW COOKER CHICKEN CACCIATORE
Easy slow cooker chicken cacciatore. Serve over angel hair pasta. 'Cacciatore' is Italian for 'hunter', and this American-Italian term refers to food prepared 'hunter style,' with mushrooms and onions. Avanti!
Provided by Rosie
Categories World Cuisine Recipes European Italian
Time 9h15m
Yield 6
Number Of Ingredients 6
Steps:
- Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic.
- Cover, and cook on Low for 7 to 9 hours.
Nutrition Facts : Calories 260.6 calories, Carbohydrate 23.7 g, Cholesterol 63.4 mg, Fat 6.1 g, Fiber 4.8 g, Protein 27.1 g, SaturatedFat 1.6 g, Sodium 589.8 mg, Sugar 13.9 g
CHICKEN CACCIATORE IN A SLOW COOKER
This is a very simple meal to make. You just throw everything in the crock pot and let it cook during the day. I like to serve this over thin spaghetti (especially garlic and herb thin spaghetti when I can find it).
Provided by LDP5
Categories World Cuisine Recipes European Italian
Time 6h10m
Yield 4
Number Of Ingredients 11
Steps:
- Place chicken in a slow cooker; stir in spaghetti sauce, tomato paste, mushrooms, onion, bell pepper, garlic, oregano, basil, black pepper, and red pepper flakes. Cover.
- Cook on Low until chicken is tender, 6 to 8 hours.
Nutrition Facts : Calories 364.1 calories, Carbohydrate 42 g, Cholesterol 68.5 mg, Fat 8.5 g, Fiber 8.4 g, Protein 30.8 g, SaturatedFat 2.2 g, Sodium 1200 mg, Sugar 24.6 g
CHICKEN CACCIATORE (PRESSURE COOKER)
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.
Provided by BxChick
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 587.2, Fat 20.7, SaturatedFat 5.2, Cholesterol 228.9, Sodium 970.3, Carbohydrate 12.4, Fiber 3, Sugar 3.5, Protein 80.8
CHICKEN CACCIATORE
Provided by Emeril Lagasse
Time 1h35m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Season the chicken with Creole seasoning. Season the flour with Creole seasoning. Dredge the chicken in the seasoned flour, coating completely and shaking off the excess. In a large Dutch oven, over medium-high heat, add the oil. When the oil is hot, add the chicken and brown for 3 to 4 minutes on each side. Remove the chicken and set aside. Add the onions. Season with salt and red pepper. Saute for 2 minutes. Add the mushrooms and garlic. Season with salt and red pepper. Continue to saute for 2 minutes. Stir in the wine, tomatoes, tomato sauce, and stock. Bring the mixture to a boil. Stir in the bay leaf, thyme and basil. Add the chicken back to the mixture. Reduce the heat to medium and cover. Simmer for 1 hour or until tender. Mound the pasta in the center of each plate. Lay the chicken over the pasta. Spoon the sauce over the chicken. Garnish with cheese and parsley.
- Combine all ingredients thoroughly.
MULTI-COOKER CHICKEN CACCIATORE
Make and share this Multi-Cooker Chicken Cacciatore recipe from Food.com.
Provided by Baz231
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Press BROWN/SAUTE, set the temperature to HIGH, add oil and then press START/STOP. When heated up, add the chopped onion, celery, carrots and garlic. Cook, stirring occasionally, until the onions begin to soften, approximately 5 minutes.
- Cut chicken thighs into largish chunks and once the onions have turned a golden colour, add the chicken and stir often until sealed/browned a little (about another 5 minutes).
- Add, mushrooms, tomatoes, stock, oregano and sugar.
- Stir, bring to the boil and then press START/STOP to turn off the sauté function.
- Secure the lid. Press PRESSURE COOKER, set pressure to HIGH and adjust the time to 10 minutes. Make sure the STEAM RELEASE VALVE is in the "SEAL" (closed position). Press START/STOP. (Whilst cooking, parboil/nuke the beans for 2 minutes.
- Once cooking is complete and the pressure is released (either manually or automatically), open the lid, add the beans and olives, and turn back on to the BROWN/SAUTE (HIGH) setting to heat them through (and to boil off some of the liquid for a thicker sauce, if required).
- Season with salt and pepper, and serve over cous cous, rice, pasta or noodles.
Nutrition Facts : Calories 322, Fat 12.8, SaturatedFat 2.6, Cholesterol 139.5, Sodium 289.4, Carbohydrate 14.7, Fiber 3.7, Sugar 8, Protein 37.4
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