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Sunday, April 24, 2011

Chicken Cacciatore

Deliciously lip smacking describes this meal.  Fast although not as quick as most pressure cooker recipes due to stove top prep.

Chicken Cacciatore
from America's Test Kitchen
Family Cookbook

1 4lb organic kosher chicken cut into 8 pieces skin on
2 yellow onions minced
1 cup dry red wine
2T tomato paste
1/2 cup chicken broth
2 bay leaves
2t fresh minced thyme
2t fresh minced sage
1 (14.5 oz) can diced organic tomatoes drained
extra virgin olive oil
8oz cremini mushrooms sliced thin
4 garlic cloves minced

~ heat large cast iron skillet over medium high heat
~ add half the chicken and brown on both sides about 10 minutes
~ remove skin from larger pieces
~ add to pressure cooker
~ repeat with other half of chicken
~ discard any fat in the skillet
~ heat skillet over medium heat
~ add onions and 1/8t salt
~ cook until soften 3 to 5 minutes
~ stir in wine and scrap any brown bits off bottom simmer 2 minutes
~ add tomato paste and simmer for another minute
~ add to pressure cooker
~ stir in chicken broth, bay leaves and 1/2 of the thyme and 1/2 of the sage and tomatoes to pressure cooker
~ lock lid in place and bring to high pressure
~ maintain pressure for 18 minutes
~ while chicken is cooking...
~ heat skillet medium heat and add 1T oil
~ add mushrooms and 1/4t salt cook until brown about 4-8 minutes
~ stir in garlic 30 seconds
~ add 1/2 cup water and simmer
~ scrape up any brown bits and set aside
~ remove pressure cooker from heat and allow to naturally cool 5 minutes
~ quick release any remaining pressure
~ remove chicken from pressure cooker and place on serving platter
~ discard bay leaves
~ add remaining herbs to pressure cooker and return to stove top
~ bring to a simmer for 5-10 minutes until sauce thickens
~ stir in mushrooms 1 minute
~ season with salt and pepper
~ spoon sauce over chicken

from our garden: thyme and sage

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