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Chicken Cacciatore by Tawnie Graham of Kroll's Korner

Chicken Cacciatore

Tawnie Graham
Flavorful, hearty, and full of tender, pull apart chicken swimming in a sweet, veggie-loaded sauce. It’s a comforting dinner infused with lots of fresh herbs and simply an Italian classic. It’s versatile enough to be able to add whatever veggies you have on hand so feel free to change it up based on what you have stocked in your kitchen.  It’s a meal adults and children alike will love making and the perfect Sunday night recipe. 
5 from 1 vote
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Total Time 40 minutes
Course dinner
Cuisine Italian
Servings 6
Calories 231 kcal

Ingredients
  

  • 4-6 1 - 1 ½ lb. boneless, skinless chicken thighs 454 g- 681 g
  • ¼ cup all-purpose flour 31 g
  • 1 tsp. kosher salt
  • ¼ tsp. black pepper
  • 2 Tbsp. olive oil 30 ml
  • ½ small white onion 125 g, diced
  • 1 large carrot 72 g, diced
  • 1 red bell pepper, seeded and sliced into strips 149 g
  • 1 yellow bell pepper, seeded and sliced into strips 149 g
  • 8 oz. baby bella mushrooms, sliced 70 g
  • 2 cloves garlic, minced 6 g
  • ½ cup dry white wine 120 ml
  • ½ cup chicken broth 120 ml
  • 1 15 ounce can crushed tomatoes in purée 425 g
  • 6 oz. tomato paste 170 g
  • 1 Tbsp. balsamic vinegar 15 ml
  • ¼ cup fresh flat leaf Italian parsley, chopped 15 g
  • 2 Tbsp. fresh thyme 4 g
  • 1 sprig rosemary chopped
  • ½ tsp. red pepper chili flakes
  • Fresh basil flat leaf Italian parsley and Parmesan cheese

Instructions
 

  • Pat the chicken thighs dry. Whisk together the flour, salt, and pepper in a shallow bowl. Dredge the chicken in the flour and set aside on a plate.
  • Add the olive oil to the Instant Pot. (Enough to cover the bottom of the pan). Press “Sauté” and wait a minute or two for the olive oil to get hot. Brown the chicken thighs for 1-2 minutes on each side, working in batches as needed. Set the chicken aside.
  • Add the onion, carrot, bell peppers and mushrooms. Add a touch more olive oil, if needed. Sauté for 5 minutes or until vegetables begin to soften. Add the garlic and stir for 30 seconds to combine. Deglaze with the white wine. Allow wine to simmer for about 2-3 minutes.
  • Pour in the chicken broth. Press “Cancel” to exit the sauté mode. Add the chicken thighs back into the pot. Add the crushed tomatoes, tomato paste, balsamic vinegar, herbs, and chili flakes on top and DO NOT STIR.
  • Secure the lid. Press the “Pressure Cook” button until the display light is under “HIGH” and use the “-/+” button to adjust the time to 8 minutes. Be sure the valve on top is set to sealing. Once the timer sounds, let the pot sit undisturbed to allow the pressure to naturally release for 10 minutes. Then, quick release any of the remaining pressure. Remove the lid once the pin drops. Give it a good stir to combine.
  • Switch back to the Sauté “less” mode and summer the sauce for 3-5 minutes to thicken. Serve with pasta of choice and garnish with fresh basil, parsley, and Parmesan.

Notes

Tawnie’s Tips:
Don’t skip out on dredging the chicken in flour. The flour helps act as a thickening agent to create a velvety tomato sauce. 
If you’d like to add in capers or kalamata olives, add them in step 4 after the crushed tomatoes. 

Nutrition

Calories: 231kcalCarbohydrates: 18gProtein: 19gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 72mgSodium: 690mgPotassium: 819mgFiber: 3gSugar: 6gVitamin A: 1562IUVitamin C: 80mgCalcium: 61mgIron: 3mg
Keyword chicken cacciatore, dinner, instant pot, Italian, kroll's korner, tawnie graham
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