Chicken cacciatora is an all-time favorite of my mom, and she shared her recipe with me.
The sweetness of the carrots blended with the tomatoes and bell peppers. As a result, you have a sauce with a beautiful aroma and taste.
Another way to prepare this wonderful dish is on your pressure cooker.
In less than 20 minutes, it is ready.
Add all the ingredients together, seal, and cook according to manufacturing direction.
The chicken can be paired with mashed potatoes, pasta, or rice.
Spaghetti rigati will absorb the sauce best.
Our choice tonight was “Spaghetti Rigati”.
Great leftover dish…if there are any left.
Chicken Cacciatora – An Italian favorite
- 4 pounds chicken, cut up in 8 pieces
- 1 celery, chopped ribs
- 1 carrots, chopped
- 1 garlic, clove
- 6 tomatoes, seeded and chopped
- 2 red bell pepper
- ½ cup white wine
- Add the olive oil in a medium pan over medium heat. Add the chicken skin down and brown, 2 minutes and turn. Add the celery, carrots, garlic, the tomatoes and the wine.
- When starting to boil add the bell peppers. Lower the heat to low, slightly cover the pan and cook for 40 minutes
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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