Pressure Cooker Chicken Cacciatore

• portions: 4-6 Serving

Ingrédients

1 tablespoon olive oil

6 to 8 bone-in chicken drumsticks (1½ to 2 pounds), or a mix of drumsticks and thighs

¼ cup (60ml) red or white wine

¾ cup (190 ml) water

1 bay leaf

1 teaspoon salt

1 teaspoon garlic powder

1 medium yellow onion, roughly chopped

3 springs fresh thyme (1 teaspoon dried)

1 sprig rosemary (1/4 teaspoon dried)

1 (14-ounce - 400g ) can whole stewed tomatoes in purée

½ cup black olives (about 2.5 ounces), pitted

Instructions

Preheat the pressure cooker (by pressing brown/sauté mode).

Add the olive oil and brown the chicken on all sides.

Arrange in a somewhat even layer and then add the following ingredients: wine, water, salt, bay leaf, onion, garlic powder, thyme, and tomatoes. Do not stir.

Close the lid and set the valve to pressure cooking position.

Electric pressure cookers and stove top pressure cookers: Cook for 10 minutes at high pressure.

When time is up, open the pressure cooker with the Natural pressure release.

Electric pressure cookers: Disengage the “keep warm” mode, or unplug the cooker, and open the lid when the pressure indicator/lid-lock has gone down (about 15 minutes).

Stovetop pressure cookers: Move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes).

Mix the contents well, remove, and discard the bay leaf and let stand uncovered for 5 minutes.

Using a slotted spoon or tongs, arrange the chicken and tomatoes on a deep serving dish. Drizzle the chicken with cooking liquid and sprinkle with black olives and remaining herbs before serving.

Save any extra cooking liquid to use in place of stock for a recipe, such as risotto.

Notes

https://www.hippressurecooking.com/chicken-cacciatore-pressure-cooker/

Nutrition

• Taille de Portion: ⅙th (about a drumstick p
• Calories: 193
• Cholestérol: 70mg
• Glucides Totaux: 7.5g