In­stant Pot Chicken Cac­cia­tore

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ar­magazine.com/ in­stant-pot-chicken-cac­cia­tore 2 Tbsp. olive oil

4 (6-oz.) bone-in,

skin­less chicken thighs 1½ cups chopped cel­ery

1½ cups sliced fresh mush­rooms ½ cup chopped onion 2 cloves gar­lic, minced

1 (14.5-oz.) can stewed toma­toes,

with juices

2 Tbsp. tomato paste

2 tsp. herbes de Provence

¾ cup low-sodium chicken broth 2 Tbsp. dry red wine

¼ tsp. salt

Fresh thyme sprigs, for gar­nish

1. Heat oil in an elec­tric mul­ti­cooker set on Sauté. Add chicken; cook un­til browned, about 6 min­utes per side. Trans­fer chicken to a plate, re­serv­ing drip­pings in cooker.

2. Add cel­ery, mush­rooms, and onion; cook, stir­ring, un­til soft, about 5 min­utes. Add gar­lic; cook un­til fra­grant, about 2 min­utes. Re­turn chicken to cooker; add toma­toes and tomato paste. Sprin­kle with herbes de Provence and pour in broth.

3. Close and lock lid. Set mul­ti­cooker on High Pres­sure to cook 11 min­utes.

Let pres­sure re­lease nat­u­rally, about 5 min­utes. Care­fully re­lease re­main­ing pres­sure and open lid. Re­serv­ing sauce in cooker, trans­fer chicken to a plate and cover.

4. Set mul­ti­cooker on Sauté. Stir in wine and salt; boil, un­cov­ered, un­til thick­ened, about 10 min­utes. Serve sauce with chicken. Gar­nish with thyme, and if de­sired, serve over po­lenta. PER SERV­ING (1 CHICKEN THIGH AND ⅔ CUP SAUCE): 300 CAL; 13g FAT (3g SAT); 32g PRO;

13g CARB; 3g FIBER; 592mg SODIUM; 7g SUG­ARS

“In­stead of leav­ing the chicken thighs whole af­ter cook­ing, I broke them up for a shred­ded look.” – MMONFORTE “This is de­li­cious over cau­li­flower rice! I sprin­kled some oregano and thyme in with the veg­eta­bles. I’ll add this one to the ‘make again’ list.” – BEORNE

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