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Photo of Roman-style chicken cacciatore by WW

Roman-style chicken cacciatore

4
PersonalPoints™ per serving
Total Time
32 min
Prep
10 min
Cook
22 min
Serves
4
Difficulty
Easy
Unlike its tomato-heavy cousin, Roman-style cacciatore leans on fresh rosemary and mushrooms for a more sophisticated but still hearty dish.

Ingredients

Olive oil cooking spray

4 spray(s)

Kosher salt

1 tsp(s)

Frozen sliced carrots

4 cup(s), cut into 2-inch lengths

Uncooked onion(s)

1 large, halved and sliced

Cremini mushroom(s)

½ pound(s), small size

Dried porcini mushrooms

½ oz, (1 package)

Rosemary

1 tbsp(s), fresh leaves

Red wine

4 fl oz, 1/2 cup, dry

Garlic clove(s)

4 clove(s), large, chopped

Canned chicken broth

½ cup(s)

Canned tomato paste

1 tbsp(s)

Cornstarch

2 tsp(s)

Grape tomatoes

½ cup(s), halves

Crushed red pepper flakes

¼ tsp(s)

Uncooked bone in skinless chicken thigh(s)

24 oz

Instructions

  1. Spray chicken with nonstick spray and sprinkle with 1/2 teaspoon salt. Press Sauté on 6-quart Instant Pot and set cooking time for 15 minutes. When Hot is displayed, add chicken, skin-side down, and cook until browned on both sides. Transfer to plate.
  2. Add carrots, onion, cremini and porcini mushrooms, rosemary, garlic, and remaining 1/2 teaspoon salt to pot. Cook, stirring, until onion is slightly softened, about 2 minutes. Whisk together wine, broth, and tomato paste in small bowl until blended; pour into pot. Place chicken, skin-side up, on top of vegetable mixture. Press Cancel to turn off pot. Lock lid, making sure vent is closed.
  3. Press Pressure Cook and select Low Pressure; set cooking time for 7 minutes. When time is up, allow pressure to naturally release 5 minutes. Press Cancel to turn off pot. Move steam release valve to Venting position to release remaining pressure.
  4. With slotted spoon, transfer chicken and vegetables to platter. Skim off fat from cooking juices. Press Sauté and set cooking time for 15 minutes. Bring juices to boil.
  5. Meanwhile, whisk together water and cornstarch in cup. Stir into cooking juices and cook, uncovered, until sauce thickens, about 2 minutes. Stir in tomatoes. Press Cancel to turn off pot. Pour sauce over chicken and vegetables and sprinkle with pepper flakes. Remove chicken skin before eating.
  6. Single Serving: 1 chicken thigh and 1/2 cup vegetables with 1/4 cup sauce

Notes

Whole wheat fettuccine is perfect with this chicken (6 ounces of whole wheat fettuccine, cooked, will up the per-serving Points by 4).

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