Chicken cacciatorre LS

By daviddsg

The rich and hearty taste of this dish belies the ease of preparation. Part of the secret is enhancing good-quality storebought tomato sauce with fresh green bell pepper and mushrooms. The rest of the secret is hidden under the lid of the pressure cooker.

I often serve the cacciatore with parmesan mashed potatoes, but rice or polenta are also good choices.

SERVES 4 AS A MAIN COURSE

Ingredients

• 1 tablespoon olive oil
• 2 cups chopped onions or leeks
• 1 medium green bell pepper, seeded and finely diced
• 1/2 cup red wine
• 10 ounces cremini or button mushrooms, sliced or quartered
• 3 pounds bone-in skinned chicken breast halves, thighs, or a combination
• 2 cups good-quality tomato sauce
• 2 tablespoons tomato paste
• One can (6 ounces) pitted black olives, drained
• 2 tablespoons chopped fresh parsley or basil, plus more for garnish (optional)
• 1/8 to 1/4 teaspoon crushed red pepper flakes (optional)
• 1/2 cup grated parmesan or romano cheese, plus more to pass at the table
• Salt and freshly ground pepper

Preparation

Step 1

Heat the oil in a 4-quart or larger cooker. Add the onions and bell pepper and cook over medium-high heat, stirring frequently, until the onions 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. Set the chicken on top. Cover the chicken with tomato sauce. 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 (if using), cheese, and salt and pepper to taste. Let the cacciatore rest for 3 to 5 minutes.

To serve, lightly dust each portion with cheese and sprinkle with parsley. Pass extra cheese in a bowl.