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Simmered Chicken Cacciatora |
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Serves: 4 Print this Recipe3 pounds chicken pieces 4 cups stewed tomatoes 2 cloves garlic, minced 1 large onion, chopped 1 pound green bell peppers, chopped 2 teaspoons oregano 1 teaspoon crushed red chili peppers 1/2 teaspoon salt 1 teaspoon pepper 2 bay leaves 2 cups white wine OR chicken broth OR ginger ale OR white grape juice 4 tablespoons fresh parsley, chopped, divided 1 pound zucchini, sliced Heat pressure cooker and brown chicken evenly on all sides. Remove to platter and drain fat, reserving 2 tablespoons. Strain tomatoes, reserving liquid and solids. Heat reserved chicken fat in cooker. Add garlic, onion, and peppers and saute until crisp-tender. Remove from pot. Return chicken to cooker. Sprinkle with oregano, red peppers, salt, and pepper. Add bay leaves, tomato liquid, wine, and half of the parsley. Lock lid and bring to full pressure. Lower heat, maintaining pressure, and cook for 5 minutes. Quick-release pressure. Return reserved vegetables, zucchini, tomatoes, and remaining parsley. Cover and simmer for 30 minutes (not under pressure) to thicken sauce. Serve over pasta. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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