CHICKEN CACCIATORE WITH MUSHROOMS
ACTIVE TIME: 25 MINUTES
PRESSURE COOK TIME: 13 MINUTES
TOTAL TIME: 55 MINUTES
YIELD: 3 TO 4 SERVINGS
In this Italian classic, bone-in chicken is quickly braised in a tomato and mushroom sauce spiked with bell pepper and garlic. Sometimes I slip a few minced anchovies into the pot along with the vegetables for an extra savory, salty oompf. This is excellent served over egg noodles, orzo, or polenta.
2 tablespoons extra-virgin olive oil, plus more as needed
2 pounds bone-in, skin-on chicken thighs, patted dry
Kosher salt and freshly ground black pepper
4 ounces cremini or white button mushrooms, thinly sliced
1 small yellow onion, thinly sliced
1 small red bell pepper, thinly sliced
2 garlic cloves, thinly sliced
¾ cup canned diced tomatoes and their liquid
¼ cup dry white or red wine (or use more of the canned, diced tomato)
2 large sprigs rosemary
2 tablespoons drained capers
Chopped fresh basil or parsley, for garnish (optional)
1. Using the sauté function (set on high, if possible), heat 1 tablespoon of the oil in the pressure cooker pot. Season the chicken with 1 teaspoon salt and ¼ teaspoon pepper and arrange the thighs in a single layer, skin-side down, on the bottom of the pot. (Work in batches if they don’t fit in a single layer, adding more oil for each batch.) Cook, without moving, until well browned, about 8 minutes. Transfer the chicken to a plate as it browns. (You only have to brown it on one side.)
2. Add the remaining 1 tablespoon oil to the pot along with the mushrooms, onion, bell pepper, garlic, and a pinch of salt. Sauté until the vegetables are tender and golden, about 5 minutes.
3. Add the tomatoes, wine, and rosemary and bring to a simmer, using a wooden spoon to scrape up any browned bits on the bottom of the pot. Let simmer for 1 minute to cook off some of the alcohol from the wine. Place the chicken, browned side up, in the pot and pour in any accumulated juices.
4. Lock the lid into place and cook on high pressure for 13 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure.
5. Transfer the chicken to serving plates; keep loosely tented with foil. Add the capers to the pot. Using the sauté function, bring the sauce to a simmer and cook until thickened slightly, 5 to 7 minutes. Taste and adjust the seasoning if necessary. Remove the rosemary stems. Spoon the sauce over the chicken and top with chopped basil or parsley, if desired.
COOK IT SLOW
After browning the chicken and vegetables, return the chicken to the pot and add the tomatoes, wine, and rosemary. Slow cook on high for 3 to 4 hours or low for 4 to 5 hours.
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