Cover the pan, reduce heat to low and simmer sauce until mushrooms and chicken are cooked through, about 20 minutes. You don't have to sauté the mushrooms - they will cook while simmering. Add mushrooms and return the chicken to the pan.

Stir in tomato purée, broth, thyme, Italian seasoning, and pepper flakes.

Add the wine and cook until it is absorbed. Stir in the reserved flour mixture cook 1 minute.

Add the other 2 Tablespoons olive oil in the same pan and sauté the onions and garlic for 2 minutes.

It may take a little longer to lightly brown. Add the chicken thighs and cook until browned, 3 minutes per side.

Heat 2 Tablespoons of oil in a saute pan over medium-high.

The flour gives the thigh a crust and adds body and texture to the sauce. Dredge the chicken in the flour mixture making sure that each thigh is well covered.

Combine the flour, salt and pepper in a glass dish.

An internal thermometer inserted into the meaty part of the thigh should read 160☏ (the temperature will climb another 5 degrees to a safe internal temperature of 165☏ while it is resting).ĬLASSIC CHICKEN CACCIATORE RECIPE - CHEF BILLY PARISI Once the cooking time has finished, allow the pressure to release naturally for 10 minutes, then open the valve to release any remaining pressure. Set the Instant Pot on High Pressure, for 20 minutes.

Close the lid and set the vent knob to sealed.

Stir in the crushed tomatoes, tomato paste, oregano and red pepper flakes.

Add the red wine and stir to loosen up any browned bits that have stuck to the bottom of the Instant Pot.

The Saute setting of the Instant Pot will only stay on for 30 minutes, so if you happen to be taking your time with all of this you may have to reset the appliance to the Saute setting. Add the peppers, mushrooms and garlic and saute for 4 minutes until peppers start to soften.

Add the onions to the remaining oil in the pan, and saute until they are golden, about 5 minutes.

Transfer the chicken to a plate (do this in batches if necessary). Flip the chicken with tongs and sear the bottoms until they are also golden brown, another 4 minutes or so.

When the oil is hot, add the chicken skin side down and sear for about 4 minutes, until the skin is golden brown.

Turn the Instant Pot to the Saute setting on High.

Chicken hunter stew