Cacciatore means “hunter’s style” and refers to how Italian hunters used to prepare small game. Today, cacciatore dishes are usually chicken-based. Serving chicken cacciatore with white rice allows the rice to absorb the delicious sauce.
Preparation time: 20 minutes
Cooking time: 10 minutes under high pressure
Yield: 4 servings
4-pound chicken
1 large onion
2 cloves garlic
1 small pickled cherry or jalapeño pepper (optional)
8 ounces white mushrooms
2 tablespoons olive oil
1/3 cup dry white wine
1 can (28 ounces) crushed tomatoes
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon minced parsley
2 cups cooked white rice
Cut the skin and excess fat from the chicken.
Discard the skin and fat.
Cut the chicken into serving pieces.
Chop the onion.
Peel and very thinly slice the garlic.
Seed and coarsely chop the pickled pepper, if you want to include it.
Thinly slice the mushrooms.
Heat the olive oil in a pressure cooker over medium-high heat.
Brown the chicken pieces in batches, a few pieces at a time and set them aside on a large plate.
Add the onion, garlic, pickled pepper (if desired), and mushrooms.
Cook for 2 minutes.
Return the browned chicken to the pressure cooker.
Add the wine, tomatoes, salt, and black pepper.
Cook for 2 minutes.
Cover and bring to high pressure over high heat.
Lower the heat to stabilize the pressure.
Cook for 10 minutes.
Remove from the heat.
Release the pressure with a quick-release method and then unlock and remove the cover.
Transfer to a serving dish and garnish with the parsley.
Serve with the white rice.
Per serving: Calories 470 (From fat 174); Fat 19g (Saturated 4g); Cholesterol 93mg; Sodium 1,280mg; Carbohydrate 38g (Dietary fiber 3g); Protein 34g.
