Chicken Cacciatore
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Serve over buttered fettuccine with Salad Mix. Start chicken searing first in pressure cooker, then chop the onion and peppers.
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Bone-in, skinless chicken thighs
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8
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680
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Olive (or cooking) oil
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1 tbsp.
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15 mL
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Chopped onion
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1 cup
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250 mL
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Chopped green pepper
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1/2 cup
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125 mL
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Chopped red pepper
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1/2 cup
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125 mL
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Garlic cloves, minced
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2 tsp.
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2 mL
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Olive (or cooking) oil
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1 tbsp.
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15 mL
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Can of diced tomatoes
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28 ounce
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796 mL
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Red (or alcohol-free) wine
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1/4 cup
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60 mL
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Tomato paste
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2 tbsp.
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30 mL
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Granulated sugar
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2 tsp.
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10 mL
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Water
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1 tbsp.
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15 mL
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Cornstarch
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1 tsp.
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5 mL
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Chopped fresh sweet basil leaves (or 1 tbspn., 15 mL, dried)
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1/4 cup
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60 mL
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Pitted kalamata olives
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1/4 cup
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60 mL
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Salt, sprinkle
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n/a
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n/a
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Pepper, sprinkle
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n/a
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n/a
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Sear chicken in first amount of olive oil in pressure cooker on medium-high for 3 minutes per side until golden. Remove from pressure cooker.
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Sauté next 4 ingredients in second amount of olive oil in same pressure cooker for about 5 minutes until onion is soft.
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Add chicken. Add next 4 ingredients. Stir. Lock lid in place. Bring pressure cooker up to pressure on medium-high. Reduce heat to medium just to maintain even pressure. Cook for 12 minutes. Allow pressure to drop naturally. Check to ensure chicken is no longer pink. Increase heat to medium-high. Stir water into cornstarch in small cup until smooth. Stir into chicken mixture until boiling and slightly thickened.
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Add basil, olives, salt and pepper. Stir. Serves 4.
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1 Serving:
327 Calories; 14.9 g Total Fat; 386 mg Sodium; 27 g Protein; 20 g Carbohydrate; 3 g Dietary Fibre.
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Reprinted with permission from Rush-Hour Recipes © Company's Coming Publishing Limited
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