Chicken Cacciatore is a traditional Italian hunters stew. In this recipe, we make it even more appealing by utilizing an electric pressure cooker. With just a few minutes of prep work, this meal comes together in under an hour with only about 10 minutes of active cooking! Smart Recipes, European Recipes, Chicken Recipes, Recipes Chicken European Pressure Cooker Chicken Cacciatore Pressure Cooker Chicken Cacciatore Recipe | CHEFBear.net PT45M Serves 4 3 Tablespoons Extra Virgin Olive Oil 3 Pounds Chicken Legs 15 Ounces Italian Style Diced Tomatoes 1/4 Teaspoon Red Pepper Flakes 2 Medium Red Onions 4 Cloves Garlic 1 Teaspoon Dried Oregano 1/2 Cup Robust Red Wine 1/2 Cup Chicken Stock 1 Teaspoon Salt & Freshly Ground Black Pepper 1 Pound Fresh Linguine Pasta 1/4 Cup Parsley Leaves Heat the olive oil in your electronic pressure cooker and brown the chicken for about 10 minutes, and set aside. Add diced tomatoes with their juices, pepper flakes, onions, minced garlic, oregano, wine, chicken stock, and salt and pepper to the cooking pot while scraping off any browned bits. from the bottom of the pot. Return the chicken to the cooker and stir to mix well and evenly coat the chicken. Cover and secure the pressure cooker and cook for 15 minutes at high pressure. Allow the pressure to release naturally, and carefully remove the lid. Meanwhile, cook the pasta, in a large pot of boiling salted water, according to the package instructions, or until al dente and drain. To serve, nestle chicken legs onto a mound of pasta, and top with rendered cooking sauce and a sprinkle of parsley.

Pressure Cooker Chicken Cacciatore

Pressure Cooker Chicken Cacciatore Recipe


Chicken Cacciatore is a traditional Italian hunters stew. In this recipe, we make it even more appealing by utilizing an electric pressure cooker. With just a few minutes of prep work, this meal comes together in under an hour with only about 10 minutes of active cooking!

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Recipe Information

Flavor Profile

European

Protein

Chicken

Category

Main Dishes

Serves

4

Total Time

45 Minutes

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Ingredients

      • 3 Tablespoons Extra Virgin Olive Oil
      • 3 Pounds Chicken Legs
      • 15 Ounces Italian Style Diced Tomatoes
      • 1/4 Teaspoon Red Pepper Flakes
      • 2 Medium Red Onions (Diced)
      • 4 Cloves Garlic (Minced)
      • 1 Teaspoon Dried Oregano
      • 1/2 Cup Robust Red Wine
      • 1/2 Cup Chicken Stock
      • 1 Teaspoon Salt & Freshly Ground Black Pepper
      • 1 Pound Fresh Linguine Pasta
      • 1/4 Cup Parsley Leaves

Directions

  1. Heat the olive oil in your electronic pressure cooker and brown the chicken for about 10 minutes, and set aside. Add diced tomatoes with their juices, pepper flakes, onions, minced garlic, oregano, wine, chicken stock, and salt and pepper to the cooking pot while scraping off any browned bits. from the bottom of the pot.
  2. Return the chicken to the cooker and stir to mix well and evenly coat the chicken. Cover and secure the pressure cooker and cook for 15 minutes at high pressure. Allow the pressure to release naturally, and carefully remove the lid.
  3. Meanwhile, cook the pasta, in a large pot of boiling salted water, according to the package instructions, or until al dente and drain.
  4. To serve, nestle chicken legs onto a mound of pasta, and top with rendered cooking sauce and a sprinkle of parsley.



Nutrition & Cost Facts

Calories

1012.0 kcal

Carbs

97.0 g

Fat

43.0 g

Protein

49.0 g

Cost Per Serving

$2.20

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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