chicken cacciatore

Instant Pot Chicken Cacciatore! Braised Italian chicken in saucy pasta-friendly form that is bright, acidic, rich, and savory. Just put everything in the Instant Pot and let it go!

Instant Pot Chicken Cacciatore

Simply Nature Organic Extra Virgin Olive Oil

Flour and salt (for chicken)

Simply Nature Organic Chicken Breasts or chicken thighs

onion, diced

garlic,

mushrooms,

bell pepper, diced

dry white wine

can Simply Nature Organic Diced Tomatoes

salt

butter

parsley, lemon and Parmesan for serving (optional)

capellini

Dredge the chicken in flour and a pinch of salt. Turn on the sauté function on the Instant Pot. Add oil, and sauté the chicken for a few minutes on each side. Remove and set aside (it&#8217;s okay if they&#8217;re not cooked all the way).

Add onion, mushrooms and garlic. Sauté until softened. Add wine and let it sizzle out. 

Add chicken and all other ingredients to Instant Pot. Cook on high pressure for 15 minutes. Release the pressure. 

Shred the chicken. Stir in the capers, butter, parsley and lemon.

Serve with angel hair pasta (for a little extra zazz, toss it with lemon juice and butter). Top the whole thing with more parsley and Parmesan. You did it!

Hey, I tried this in the crock pot yesterday, and it worked beautifully.  I even used frozen chicken breasts, and cooked it on high for 2 hours, and low for 2 1/2 or so, and it was delicious!  I sauteed my veggies first, which I think added to the flavor.  Served it over angel hair pasta.  The only thing that would have made it better would have been some crusty french bread!

I'm excited to try this in my new Instant Pot! It looks delicious and I have all the ingredients in my fridge and pantry.

THIS RECIPE LOOKS FANTASTIC. I LOVE HOW FRESH AND LIGHT IT IS. THE PERFECT NEW YEAR RECIPE. THANKS SO MUCH FOR SHARING.

You were a lifesaver for me today! I had a different meal planned for tonight, but I needed to stop at the store and I ended up working late. My other meal requires a bit more elbow grease. Anyway, I received your email today, and I had some frozen thighs in the freezer. Since I needed to stop at the store anyway, I picked up just a couple of items and voila! A beautiful meal, simple for a Monday night, served over zucchini noodles and a salad. Thank you so much - delicious!!! This is a keeper!!

This looks delicious.  Now that I have learned how to use my Instant Pot (without blowing myself up, LOL) I am a little obsessed with it.....this recipe is next!

SO excited about this recipe! I really, really like when you post Instant Pot recipes.  It has been a lifesaver for me but it's hard finding ones that meet my standards for no red meat+ no added sugar or unhealthy stuff + being tasty.  I know when I get a recipe from you it's going to be flavorful because you don't do bland. :-) Trying it tonight for dinner!

This recipe was delicious! I wasn’t sure what to expect. We got a pressure cooker as a wedding gift and I’ve been apprehensive to use it. This was my first recipe that I used it for and something tells me I’ll be using it a lot more often.

This was amazing!  So delicious that I will be making it for company.  I am new to using my instapot though.  If I double the recipe, would I need to change the amount of time it is cooked?  Thank you!

Really enjoyed this recipe!  Used the "gourmet" method with a Fagor Multicooker - boneless chicken thighs dredged in gluten-free flour, champagne for the white wine, quinoa angel hair for me and regular capellini for my boys.  Thanks for this!

I’m in the minority here, I followed the gourmet recipe exactly and it was terrible. Bland, soupy consistency even after I mixed some corn starch into some of the sauce separately and added back in. My suspicion is that the giant can of diced tomatoes over powers the entire dish. Yuck

Delish.  It's really good on its own or with a base- noodles, zoodles, rice etc.  Super yummy and easy.

I made this tonight and it was so delicious! So easy and I’ll definitely make again.

Made this for the first time tonight! Mine came out pretty soupy like. Is it supposed to be like that? I ended up just straining it.  And when you say lemon, is it a lemon cut into wedges, lemon juice? Thanks!

This is my second time. I squeezed a half lemon into the whole thing and my son loved it and said I prefer this to your meat spaghetti sauce lol. Husband said it’s better then my mum’s. 😆

So delicious!! Love how easy this recipe is, especially when you have little ones ♥️

This family friendly Italian classic dish Chicken Cacciatore is made in the slow cooker for a convenient weeknight dinner!

Crock Pot Chicken Cacciatore

chicken thighs (with the bone, skin removed)

28 oz can crushed tomatoes (Tuttorosso my favorite!)

red bell pepper

green bell pepper

onion

oregano

bay leaf

salt and fresh pepper

herbs

Season chicken with salt and black pepper and place in the slow cooker.

Pour tomatoes over the chicken, top with onions and peppers, add oregano, bay leaf, salt and pepper, give it a quick stir and cover.

Set crock pot to LOW 8 hours or HIGH 4 hours.

When the timer beeps, remove lid and keep the crock pot on HIGH one hour to help it thicken.

Quick method:

Heat a large skillet over medium-high, lightly spray with oil (I use my Misto) and brown chicken on both sides a few minutes, season with salt and pepper. Add to the slow cooker.

To the skillet, spray with a little more oil and add onions and peppers. Sauté until juices release and the vegetables become golden, a few minutes.Add to the slow cooker. Pour tomatoes over the chicken and vegetables, add oregano, bay leaf, salt and pepper, give it a quick stir and cover.

Set crock pot to LOW 8 hours or HIGH 4 hours. Remove bay leaf, adjust salt and pepper and enjoy!

* Pasta not included in nutritional info.

Better method but requires more prep:

This Instant Pot Chicken Cacciatore is pure comfort food! Made conveniently in the pressure cooker, this Italian classic is made with chicken thighs and flavorful tomato sauce with veggies.

chicken thighs

black pepper

olive oil (divided)

garlic

Italian seasoning

red bell pepper (chopped)

carrots

baby Bella mushrooms

tomatoes

tomato paste

black olives (halved)

chicken broth

Press the "Saute" button and add 1 tablespoon of oil to your Instant Pot.

Season chicken thighs with salt and pepper on all sides.

Brown chicken in the oil, 2 to 3 minutes per side.

Add more oil to the IP and add garlic, onion, and pepper. Saute, stirring often, until the onion is almost translucent.

Add Italian seasoning and stir in. Saute for 1 minute.

Add carrots and mushrooms, saute for 3 to 4 minutes.

Add half of the chicken broth and deglaze the bottom of the pot. That means scraping any cooked-on bits with a wooden spoon. This will prevent the burn message.

Add remaining broth, tomato paste, diced tomatoes and olives. Stir well. Place chicken back in the IP.

Close the lid, set valve to "sealing" position (the newer models do it on their own). Make sure the Instant Pot is set to cook at high pressure.

Press the "manual" or "pressure cook" button and set timer to 12 minutes. The IP will beep after a few seconds and it will start building up pressure. This can take about 5 to 8 minutes.

Once the cooking cycle is done, press the "cancel/off" button. Let the IP release pressure on it's own. That means do not touch the pressure valve.

Once the pressure valve pin is down, carefully open the lid away from your face. Let the dish sit for a few minutes while you set the table.

Serve whole pieces of chicken with the sauce or shred the meat and stir in.

Chicken cacciatore is a delicious dinner that can be served up over either pasta or rice. Your family will love this classic chicken recipe!

Chicken Cacciatore

extra virgin olive oil

salted butter

boneless skinless chicken thighs

pepper

all-purpose flour

red bell pepper (sliced)

yellow bell pepper (sliced)

mushrooms (sliced)

red pepper flakes (optional)

cooking wine

heavy cream

tomato sauce

parsley

Parmesan cheese

In a large skillet heat oil and butter on medium high heat. Season chicken thighs with salt and pepper and coat with flour. Brown chicken in the pan for 3 minutes per side, just until browned. Remove from skillet and set aside.&nbsp;

Add onions, peppers, and mushrooms to pan and cook until softened, about 7 to 10 minutes, stirring occasionally. Add in tomato paste, garlic, Italian seasoning, and red pepper flakes and cook 1 to 2 minutes more.&nbsp;

Pour in wine, heavy cream, crushed tomatoes, and tomato sauce and stir to combine.&nbsp;

Return chicken to pan and let simmer until chicken is cooked through to an internal temperature of 165 degrees Fahrenheit, about 15 minutes. Taste and add salt and pepper as desired.&nbsp;

Serve hot and garnish with chopped parsley and parmesan cheese, optional.&nbsp;

Chicken Cacciatore made in an Instant! The sauce is hearty and chunky, loaded with chicken, tomatoes, peppers and onions ( sometimes I add mushrooms too!) Great over pasta, squashta, rice or polenta.

kosher salt and fresh pepper

olive oil spray

(14 oz crushed tomatoes (Tuttorosso my favorite!))

basil

Season chicken with salt and pepper on both side.

Press saute on the Instant Pot, lightly spray with oil and brown chicken on both sides a few minutes. Set aside.

Spray with a little more oil and add onions and peppers. Sauté until soften and golden, 5 minutes.

Pour tomatoes over the chicken and vegetables, add oregano, bay leaf, salt and pepper, give it a quick stir and cover.

Cook high pressure 25 minutes; natural release.

Remove bay leaf, garnish with parsley and serve over pasta, squasta or whatever you wish!

Slow Cooker Chicken Cacciatore With Potatoes is an EASY weeknight dinner that cooks itself! With chicken falling off the bone in an Italian stew!

Slow Cooker Chicken Cacciatore With Potatoes

chicken thighs (bone-in, skin on or off)

Salt and pepper to season

olive oil ((more if needed))

(1 kg) baby potatoes (quartered)

garlic ((or 8 cloves))

onion (roughly chopped)

yellow pepper ((capsicum), deseeded and diced)

red pepper

oz (410 grams) can crushed tomatoes

ml red wine ((optional

basil and oregano

beef bouillon cube (crushed)

salt ((adjust

pepper ((adjust

red pepper flakes ((optional))

mushrooms

black olives

(OPTIONAL STEP): Season chicken with salt and pepper. Heat a small amount of oil in a pan or skillet. Sear skin-side down (if using skin on thighs) first for 3 minutes, until deep golden brown. Rotate and sear the other side for a further 3 minutes.

Arrange the potatoes in a 6qt slow cooker bowl in single layer. Place the chicken over the potatoes and add the rest of the ingredients over the chicken (except olives and mushrooms).&nbsp;

Stir to combine; cover and cook on high for 4 hours, or low for 8 hours, until the chicken is tender and falling off the bone.&nbsp;

Add in the mushrooms and olives in the last 30 minutes of cooking. Season with extra salt, to your tastes and serve.

Serve over rice, pasta or spaghetti squash.

You&#039;ll love this hearty, rustic chicken caccaitore recipe with mushrooms and bell peppers in a flavorful tomato sauce. Fall apart tender chicken with all the comforting aromtics and Italian flavors the family loves. You can make it stovetop or in your crockpot. Serve it with crusty bread or on top of plain pasta, polenta or rice.

Easy Chicken Cacciatore Recipe

chicken thighs (bone in, skin on, trimmed of excess fat)

Kosher salt and black pepper

Extra virgin olive oil

celery (chopped)

green bell pepper (chopped)

mushrooms (white

thyme

tbsp fresh chopped parsley (more for later)

red pepper flakes

red wine

Pat the chicken dry and season with salt and pepper on both sides and underneath the sikn.

In a large pan or braiser (with a lid), heat 2 tbsp extra virgin olive oil over medium-high until shimmering but not smoking. Add the chicken, skin side down first. Cook until golden brown, then turn over to brown on the other side (about 8 minutes total). Remove the chicken and set aside on a plate.

In the same braiser, add  the onions, celery, peppers, mushrooms, and garlic. Cook over medium heat, tossing regularly. Add koserh salt, pepper, oregano, fresh thyme, parsley and red pepper flakes. Allow the vegetables to cook for 5 to 6 minutes or until tender.

Add the red wine and cook for a few minutes until the wine has reduced by about 1/2, then add the tomatoes. Cook 5 to 10 minutes over medium heat, stirring occasionally.

Now add the chicken pieces back to the pan. Reduce the heat to medium-low. Cover and allow the chicken to cook for 30 minutes or until cooked through.

Garnish with parsley.

https://content.jwplatform.com/videos/IboaXKmd.mp4

Hearty One-Pan Italian Chicken Cacciatore

Chicken thighs get meltingly tender thanks to a simmer in tomatoes, red wine, garlic and olives in this classic Italian chicken cacciatore recipe.

bone-in skin-on chicken thighs, fat edges trimmed off

Salt

tsp pepper

flour (optional)

red bell pepper, thinly sliced

shallots, ½” sliced

oz crimini mushrooms, ends removed, sliced

garlic, thinly sliced or roughly chopped

chicken stock

red wine (like Pinot Noir)

(14 oz) can crushed tomatoes

(6 oz) can black olives, drained, optional

tsp red pepper flakes, optional

basil,

parmesan, optional

Season it with salt and pepper on both sides

Heat the oil in a braiser pan set over medium-high heat.Place the flour on a plate

Gently dredge the chicken in the flour on both sides

If you skip this step, the chicken will brown a little less quickly and the sauce will be slightly less thick

Place the chicken into the hot oil skin side down for 5 minutes, without disturbing (adjust heat if browning too quickly) flip and repeat on the other side

Remove the chicken from the pan onto a plate

Toss the bell pepper, shallots and mushrooms into the pan and sauté for 4 minutes until the onions begin to soften, add the garlic for the last minute or two of this step.Add the chicken stock, wine, Italian seasoning and stir to combine

Nestle the chicken thighs back into the liquid

Bring the liquid to a boil then turn the heat down to medium-low and simmer until the liquid reduces by half, about 7 minutes

Stir in the crushed tomatoes and olives (if using) and simmer for 20-25 minutes longer until sauce has thickened and the internal temperature of the chicken thighs registers 165°F on an instant read thermometer

Top with fresh basil and optional parmesan for serving.

salt and black pepper

whole chicken thighs, skin on (you can use any whole chicken pieces)

olive oil

green bell peppers,

red bell peppers,

onion,

turmeric

red pepper flakes, to taste, optional

pasta noodles

Chopped fresh flat-leaf parsley, for sprinkling

Parmesan,

Ree Drummondâs Chicken Cacciatore for THANKSGIVING/BAKING/WEEKEND COOKING, as seen on The Pioneer Woman, Bulk Buys.

Salt and pepper both sides of the chicken. Dredge the chicken in the flour.

Heat the olive oil and butter in a heavy ovenproof skillet or Dutch oven over medium-high heat. Place the chicken skin-side down in the skillet, four pieces at a time. Brown on both sides, then remove to a clean plate. Repeat with the remaining chicken. Pour off half the fat and discard.

Add the sliced bell peppers and onions to the skillet, as well as the garlic. Stir around for 1 minute. Add the mushrooms and stir around for 1 minute. Add the thyme, turmeric and 1/2 teaspoon salt. And the crushed red pepper flakes if you like things a little spicy. Add extra black pepper to taste. Stir, then pour in the wine and allow to bubble.

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