kelly said

a recipe repository

23 July 2006

Pressure-Cooker Chicken Cacciatore

Pressure-Cooker Chicken Cacciatore

2/2005

If you can’t find portobello mushrooms, substitute 8 ounces cremini mushrooms. The Parmesan cheese rind is optional, but we highly recommend it for the robust, savory flavor it adds to the dish. Serve with pasta, polenta, or crusty bread.

Serves 4

4 split bone-in, skin-on chicken breasts (10 to 12 ounces each), or 12 bone-in, skin-on chicken thighs (6 to 8 ounces each), trimmed

Table salt and ground black pepper

3 tablespoons vegetable oil

2 onions , minced

1 cup dry red wine

2 tablespoons tomato paste

3/4 cup low-sodium chicken broth

2 bay leaves

2 teaspoons minced fresh thyme leaves or 1 teaspoon dried

2 teaspoons minced fresh sage or 1 teaspoon dried

1 can (14 1/2 ounces) diced tomatoes , drained

1 piece Parmesan cheese rind (optional)

8 ounce portobello mushroom caps , halved and sliced thin

6 cloves garlic , minced

1 tablespoon extra virgin olive oil (for serving, optional)

1. Dry the chicken with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a 12-inch skillet over medium-high heat until just smoking. Brown half of the chicken on both sides, about 10 minutes, then add to the pressure cooker. (Remove the browned skin if using chicken thighs.) Return the skillet to medium-high heat and repeat with 2 more teaspoons oil and the remaining chicken. Discard any fat left in the skillet.

2. Add 2 more teaspoons oil to the empty skillet and heat over medium heat until shimmering. Add the onions and 1/4 teaspoon salt and cook until softened, about 5 minutes. Stir in the wine and tomato paste, scraping up any browned bits. Simmer until the wine has reduced by half, about 3 minutes, then pour into the pressure cooker.

3. Stir 1/2 cup of the broth, the bay leaves, half of the thyme, and half of the sage into the pressure cooker. Add the tomatoes and Parmesan rind (do not stir). Lock the lid in place and bring to high pressure over high heat. Cook, adjusting the heat as needed to maintain high pressure, for exactly 9 minutes for breasts or 18 minutes for thighs.

4. Meanwhile, add the remaining 1 tablespoon oil to the skillet and return to medium heat until shimmering. Add the mushrooms and 1/4 teaspoon salt and cook until brown, about 10 minutes. Stir in the garlic and cook for 15 seconds. Add the remaining 1/4 cup broth and simmer, scraping up any browned bits. Set aside.

5. Remove the pressure cooker from the heat. Allow the pressure to naturally release for 5 minutes, then quick release any remaining pressure. Carefully remove the lid, allowing the steam to escape away from you. Using a slotted spoon, transfer the chicken to a serving platter and tent with foil.

6. Discard the bay leaves and Parmesan rind. Stir in the remaining thyme and remaining sage. Bring the sauce to a simmer and cook until thickened, 5 to 10 minutes. Stir in the mushrooms and heat through, about 1 minute. Season the sauce with salt and pepper to taste. Spoon the sauce over the chicken and drizzle with olive oil (if using) before serving.