Roman-style chicken cacciatore
1
Points®
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
Onion
1 large, halved and sliced
Cremini mushrooms
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
4 clove(s), large, chopped
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
24 oz, edible part
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
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