Chicken cacciatore

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Name: Chicken Cacciatore (Pressure Cooker)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 1 each large onion (diced); 3 each celery stalks (minced); 1 each bell pepper (diced); 1/4 cup olive oil; salt and pepper; 6 cloves garlic (minced); 1 tablespoon capers (minced); 1/2 teaspoon Crushed red pepper flakes; 1 tablespoon chicken base; 1.5 cups white wine; 1 cup chicken stock; 4 pounds boneless chicken thighs; 1 can whole plum tomatoes (rough cut); salt; pepper; 2 each zucchini (sliced); 2 tablespoons flour

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INGREDIENTS

Saute
1 each large onion (diced)
3 each celery stalks (minced)
1 each bell pepper (diced)
1/4 cup olive oil
salt and pepper
6 cloves garlic (minced)
1 tablespoon capers (minced)
1/2 teaspoon Crushed red pepper flakes
1 tablespoon chicken base
Pressure
1.5 cups white wine
1 cup chicken stock
4 pounds boneless chicken thighs
1 can whole plum tomatoes (rough cut)
salt
pepper
Finishing
2 each zucchini (sliced)
2 tablespoons flour

Servings

INSTRUCTIONS

Saute onions, celery, bell pepper, olive oil, salt, and pepper until onions start to caramelize

Add garlic, capers, and chicken base and continue to saute until golden brown

Deglaze with white wine and boil off alcohol

Add chicken stock and bring to boil

Add chicken and coat with sauce

Add tomatoes on top and cook on high pressure for 10 minutes

Let sit for 10 minutes, then release pressure

Spoon 1/2 cup of broth into bowl and set aside to cool

Add zucchini and simmer for 10 minutes uncovered to reduce

Stir flour into cool broth, then stir into simmering instant pot

NOTES

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Chicken Cacciatore (Pressure Cooker)

Saute
1 each large onion (diced)
3 each celery stalks (minced)
1 each bell pepper (diced)
1/4 cup olive oil
 salt and pepper
6 cloves garlic (minced)
1 tablespoon capers (minced)
1/2 teaspoon Crushed red pepper flakes
1 tablespoon chicken base
 Pressure
1.5 cups white wine
1 cup chicken stock
4 pounds boneless chicken thighs
1 can whole plum tomatoes (rough cut)
 salt
 pepper
 Finishing
2 each zucchini (sliced)
2 tablespoons flour

Saute onions, celery, bell pepper, olive oil, salt, and pepper until onions start to caramelize
Add garlic, capers, and chicken base and continue to saute until golden brown
Deglaze with white wine and boil off alcohol
Add chicken stock and bring to boil
Add chicken and coat with sauce
Add tomatoes on top and cook on high pressure for 10 minutes
Let sit for 10 minutes, then release pressure
Spoon 1/2 cup of broth into bowl and set aside to cool
Add zucchini and simmer for 10 minutes uncovered to reduce
Stir flour into cool broth, then stir into simmering instant pot

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Nutrition

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Serving Size: 1 Serving (308g)
Recipe Makes: 8 Servings

Calories: 326
Calories from Fat: 102 (31%)

Amt Per Serving		% DV

	Total Fat 11.4g	15 %
	Saturated Fat 2.7g	14 %
	Monounsaturated Fat 4.3g
	Polyunsanturated Fat 2.5g
Cholesterol 190mg		58 %
Sodium 293.6mg		10 %
Potassium 605.6mg		16 %
Total Carbohydrate 5g		1 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 4.9g
Protein 46.2g		66 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 326

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