When I wrote my lighter bestselling cookbook, I immediately knew that a classic Chicken Cacciatore had to be on the roster.
This Italian favorite features a tomato-based sauce loaded with onions, peppers, and my favorite touch, olives! It is a the epitome of a flavor-packed, savory dish with just a twang of sweet.
Even better than how simple it is to make? It’s good for you.
- 3 tablespoons extra virgin olive oil
- 1 tablespoon ghee or butter (optional)
- 3 pounds bone-in, skinless chicken thighs and drumsticks, seasoned with a little salt pepper or your favorite seasoning. (See Jeffrey's Tips)
- 1 Vidalia (sweet) onion, diced
- 2 green bell peppers, seeded and dcied
- 8 ounces baby bella mushrooms, sliced
- 6 cloves garlic, minced or pressed
- 1/4 cup dry red wine (like a pinot noir) or additional broth
- 1 cup canned crushed tomatoes or tomato sauce (not the same as pasta sauce)
- 1 14.5-ounce can diced tomatoes, with their juices
- 1/4 cup low-sodium chicken broth (see Jeff’s Tips)
- 1 teaspoon seasoned salt
- 1 teaspoon black pepper
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 6-ounce can tomato paste
- 2 tablespoons red wine or apple cider vinegar
- 1 teaspoon raw honey (optional)
- 1/4 cup Spanish olives, pitted and sliced
- 1/4 cup kalamata olives, pitted and sliced
- Add the oil and ghee (if using) to the Instant Pot, hit Sauté, and Adjust so it’s on the More or High setting. Once the oil’s bubbling and the ghee’s melted (about 3 minutes), add the chicken in batches and flash-sear for 20 seconds on each side. Using tongs, transfer the chicken to a plate and set aside.
- Add the onion, peppers, and mushrooms to the pot and sauté, stirring occasionally, for about 5 minutes, until slightly softened. Add the garlic and sauté for 1 minute.
- Add the wine to deglaze the bottom of the pot and let simmer for 1 minute. Really make sure the bottom of the pot is as smooth as possible with any browned bits scraped up from the deglazing.
- Add the crushed tomatoes, diced tomatoes, broth, seasoned salt, pepper, sage, and thyme. Stir until well combined, then return the chicken to the pot.
- Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel, and then hit Manual or Pressure Cook on High Pressure for 6 minutes. Quick release when done. Using tongs, transfer the chicken to a serving dish.
- Add the tomato paste, vinegar, honey (if using), and olives (if using) to the pot. Stir until well combined. Let sit for 5 minutes for the sauce to thicken.
- Pour the sauce over the chicken and serve. Goes great over zoodles or rice.
If using an 8-qt, use 3/4 cup of broth.
As for the chicken, I like bone-in, skin-off thighs and legs (drumsticks). Since bone-in chicken usually comes with the skin on, I simply peel it right off prior to cooking. But you can use boneless, skinless thighs and/or and breasts if you prefer.
If olives aren't your thing, try some roasted red peppers instead.