Chicken Cacciatore

Chicken Cacciatore is a classic winter comfort meal. Cacciatore means hunter, so this stew is "in the style of the hunter" and includes peppers, tomatoes and herbs. Why hunter means peppers, tomatoes and herbs is beyond me, but that's the tradition!

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Chicken Cacciatore - Oven Version

  • Prep Time: 10 m
  • Cook Time: 2 h
  • Total Time: 2 h 10 m
  • Servings:
    4

Ingredients

  • olive oil
  • 1 whole chicken cut into 8 pieces
  • salt and freshly ground black pepper
  • ¼ cup all-purpose flour
  • 1 onion cut into large chunks
  • 2 cloves garlic thinly sliced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • ½ cup white wine
  • 1 red bell pepper cut into large dice
  • 1 green bell pepper cut into large dice
  • 8 ounces mushrooms sliced ½-inch thick
  • 1 28-ounce can diced tomatoes
  • 1 cup chicken stock
  • 1 tablespoon chopped fresh parsley
  • fresh parsley leaves for garnish

Instructions

  1. Preheat the oven to 350°F and pre-heat a 5- or 6-quart Dutch oven over medium heat.
  2. Season the chicken pieces with salt and freshly ground black pepper and dredge in flour, shaking off any excess. Add the olive oil to the pot and brown the chicken on all sides in batches. Removed the browned chicken and set aside.
  3. Add the onion and garlic to the pot and sauté unit the vegetables start to brown. Add the mushrooms and peppers and sauté for a few more minutes. Stir in the tomato paste, oregano, thyme and bay leaf. Deglaze the pan with white wine, scraping up any bits on the bottom of the pan. Add the diced tomatoes and chicken stock and stir. Return the browned chicken to the pot, nestling it into the vegetables and cover the pot with a lid.
  4. Transfer the pot to the oven and bake for 45 minutes. Remove the lid and cook for an additional 15 minutes.
  5. Return the pot to the stovetop. Ladle away any grease that rises to the surface of the sauce. Transfer the chicken and vegetables to a platter and tent loosely with foil to keep warm. Add fresh chopped parsley to sauce and bring to a simmer for about 5 minutes until it thickens slightly.
  6. Serve the chicken and sauce over noodles or rice, spooning the sauce over the top. Garnish with fresh parsley leaves and serve.

Chicken Cacciatore - Pressure Cooker Version

  • Prep Time: 10 m
  • Cook Time: 25 m
  • Pressure Release: 10 m
  • Total Time: 35 m
  • Servings:
    4
    to 6

Ingredients

  • olive oil
  • 1 whole chicken cut into 8 pieces
  • salt and freshly ground black pepper
  • ¼ cup all-purpose flour
  • 1 onion cut into large chunks
  • 2 cloves garlic thinly sliced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • ½ cup white wine
  • 1 red bell pepper cut into large dice
  • 1 green bell pepper cut into large dice
  • 8 ounces mushrooms sliced ½-inch thick
  • 1 28-ounce can diced tomatoes
  • 1 cup chicken stock
  • 1 tablespoon chopped fresh parsley
  • fresh parsley leaves for garnish

Instructions

  1. Pre-heat the pressure cooker using the BROWN setting.
  2. Season the chicken pieces with salt and freshly ground black pepper and dredge in flour, shaking off any excess. Add the olive oil to the cooker and brown the chicken on all sides in batches. Removed the browned chicken and set aside.
  3. Add the onion and garlic to the cooker and sauté until the onion just starts to brown, about 5 minutes. Stir in the tomato paste, oregano, thyme and bay leaf. Deglaze with white wine and let it come to a boil. Add the peppers, sliced mushrooms, diced tomatoes, and chicken stock and stir. Cover and lock the lid in place.
  4. Pressure cook on HIGH for 10 minutes.
  5. Let the pressure drop NATURALLY and carefully remove the lid. Skim off any grease that rises to the top of the sauce.
  6. Transfer the chicken and vegetables to a platter with a slotted spoon and tent loosely with foil to keep warm. Use the BROWN setting on the cooker to bring the sauce to a simmer. Simmer until sauce thickens slightly, about 5 minutes. Stir in the fresh chopped parsley, season with salt and pepper.
  7. Serve the chicken and sauce over noodles or rice, spooning the sauce over the top. Garnish with fresh parsley leaves and serve.


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Comments (4)Post a Reply

  1. Sorry for previous comment typo errors. I made this in the pressure cooker. My problem is everytime I try to brown floured chicken it sticks. The pot says hot. I put oil in. I don’t turn chicken right away.

    But, then yuk. Awful mess . Should I be putting oil in to heat as pot gets hot or after. Also I didn’t see in the recipe, how much oil to use unless I missed it. In any event, it came out delicious. But, need advice on the browning part. Meredith help!

    1. Hi Maryann. You’ll want to use enough oil to give a nice coating to all parts of the pot (you might need to pick it up and turn it so the oil runs all over). Make sure you give the pot a minute or two to pre-heat before putting the chicken in. The challenge with browning in the pressure cooker is that you can’t control the temperature – it’s on or it’s off – and sometimes it can get really hot around the sides where the element sits. Making sure you are using enough oil is the first step.

    1. Hi Maryann,
      I generally don’t put a quantity on oil used to brown foods because it really depends on how big the pan is that people are using. I would probably add about 2 teaspoons of oil to a 10-inch sauté pan with no non-stick interior. If the chicken is sticking, it’s telling you that it’s not ready to flip. Give it a few minutes and then see if it is ready to move. It should sear and release after time.
      ML

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