Chicken Cacciatore made in a the Instant Pot! The easy Italian sauce is hearty and chunky, loaded with chicken, tomatoes, peppers and onions ( sometimes I add mushrooms too!).
Cacciatore (pronounced Kah-Chuh-Taw-Ree) means “hunter” in Italian. Thus, chicken cacciatore means chicken that is prepared alla cacciatore or “hunter style.”
Traditionally, chicken cacciatore is a stew of slow-simmered chicken (or rabbit).
You’ll find as many recipes for chicken cacciatore as there are Italian grandmothers who make them. A chicken cacciatore worth its bread for dipping is rustic, richly flavored, and speaks to the part of us that longs for comfort and familiarity.
You’ll find that deep satisfaction and sense of caring in this recipe too.
this recipe was the catalyst for my choosing to cook chicken cacciatore, but there are several important distinctions between our recipes, the most important of which is that I opted to make a boneless chicken cacciatore recipe.
Using boneless chicken thighs in place of bone-in chicken pieces means that the chicken cacciatore can be ready more quickly.
Using boneless chicken also makes for an easy chicken cacciatore recipe. You don’t need to worry about cutting the chicken into pieces, and because we’re using entirely chicken thighs versus a mix of parts, all of the chicken finishes cooking in the same amount of time.
Chicken thighs are also forgiving. Because they are naturally moist, they are much more resistant to overcooking, including boneless ones.
Even if you’ve never made chicken cacciatore before, you can cook this easy recipe with success.
Classic Mom's Chicken Cacciatore !!We would eat it over this amazing tasty italian chicken cacciatore.It’s pure comfort food to all famillies Chicken Cacciatore made in an Instant! The sauce is hearty and chunky, loaded with chicken, tomatoes, peppers and onions ( sometimes I add mushrooms too!)
- ¼ cup of reconstituted dried porcini mushrooms
- 1 whole chicken broken down into parts
- 2 tablespoon olive oil
- ½ peeled and small diced yellow onion
- 3 small diced ribs of celery
- 2 peeled and small diced carrots
- 4 finely minced cloves of garlic
- 1 cup each sliced baby portabella and button mushrooms
- 1 cup of dry red wine
- 1 ¼ cup of dry white wine
- 2 28- ounce cans of whole peeled tomatoes
- 1 tablespoon of chopped fresh parsley
- 2 teaspoons of chopped fresh rosemary
- sea salt and fresh cracked pepper to taste
- ½ teaspoon of salt
- ¼ teaspoon of fresh ground black pepper
- ⅛ teaspoon (very small pinch) ground nutmeg
- chopped parsley Garnish with
- Porcini mushrooms: pour 2 cups of boiling water over top a ½ ounce of dried porcini mushrooms and sit for 20 minutes.
- Finely strain the mushrooms and reserve ½ of the liquid.
- Rinse the mushrooms, squeeze out all of the liquid and roughly small chop.
- Season the chicken parts well on all sides with salt and pepper.
- Heat the olive oil into a large rondeaux pot over medium heat and brown the chicken parts well on each side, about 4 minutes per side.
- Remove the chicken and set aside.
- Next, add the onions, celery, carrots, garlic, and mushrooms to the pan and sauté for 6 to 7 minutes.
- Deglaze with the wine and cook over medium heat until it is almost gone about 5 minutes.
- Pour in the reserved porcini mushroom liquid, tomatoes, herbs, salt and pepper and stir.
- Add the browned chicken back in and add a lid to the pot and simmer over low heat for 25 to 30 minutes.
- Garnish with chopped parsley.