Chicken Cacciatore

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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

adapted

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