Fine Cooking Magazine - November/December 2020

Servings: 4 to 6

An electric pressure cooker makes this braised chicken dish a meal you can turn to on a busy midweek evening. The meat is fall-off-the-bone delicious, and the sauce bursts with deep tomato flavor.

Ingredients

3 lb. bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1 Tbs. olive oil
8 oz. cremini mushrooms, quartered
1 medium yellow onion, diced
1 large red bell pepper, thickly sliced
4 cloves garlic, minced
1 Tbs. tomato paste
1 tsp. dried oregano
1/2 tsp. dried thyme
1/2 cup dry red wine
1 14-oz. can diced tomatoes
Coarsely chopped fresh basil or flat-leaf parsley leaves, for garnish

Calories (kcal) : 380
Fat Calories (kcal): 190
Fat (g): 22
Saturated Fat (g): 6
Polyunsaturated Fat (g): 4
Monounsaturated Fat (g): 10
Cholesterol (mg): 175
Sodium (mg): 730
Carbohydrates (g): 10
Fiber (g): 3
Sugar (g): 5
Protein (g): 32

Preparation

Pat the chicken dry with paper towels, then season all over with 2 tsp. salt and 1/2 tsp. pepper. Using the sauté or browning function (go with browning if you have both), heat the oil in an electric pressure cooker until shimmering. Add half of the chicken skin side down, and sear until browned, 7 to 9 minutes. Transfer to a plate, and repeat with the remaining chicken.
Add the mushrooms, onion, and 1/4 tsp. salt to the cooker, and cook until starting to soften, about 3 minutes. Add the bell pepper, garlic, tomato paste, oregano, and thyme, and cook, stirring, for 1 minute. Add the wine and cook until reduced by about two-thirds, about 4 minutes. Add the tomatoes and their juices, and stir to combine. Nestle the chicken in the sauce, and pour in any accumulated juices from the plate.
Lock the lid in place, and make sure the valve is set to seal. Cook on high pressure for 15 minutes. Let the pressure release naturally for 10 minutes, and then quick-release the remaining pressure. Skim the fat from the surface of the sauce. Simmer on the sauté setting until the sauce has thickened slightly, about 10 minutes. Season to taste with salt and pepper. Serve garnished with the basil.

(4 ratings) Read Reviews

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Reviews (4 reviews)

DJ | 02/26/2020
A very good pressure recipe. Tender thighs, flavorful sauce.
And I also the. Skin before serving .
CameronDoerr | 01/29/2020
Came out excellent. Only recommendation I have is to remove the skin of the chicken thighs after you pressure cook it but before you serve it. The skin is an unappetizing tenderness (as opposed to crispy skin). Otherwise great recipe. Will make again!
bfreeman | 12/24/2019
I made this last night in my stove top pressure cooker. It was wonderful. Used the bone-in, skin-on chicken thighs and just pulled the skin before eating. Collagen from the bones and flavor from the skin make this recipe work beautifully.
p2myers | 11/13/2019
A bit disappointing. Came out very watery. It didn't thicken at the end. Used boneless, skinless thighs which may have contributed to that. The peppers dissolved during cooking. Better the next day when I re-heated it in the oven for 30 minutes with a few tablespoons of toasted flour. Maybe add flour during the last 10 minute simmering?

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What We're Cooking Now

Name: Pressure-Cooker Chicken Cacciatore
Yield: 4 to 6 servings
Cuisine: Italian
Ingredients: 3 lb. bone-in, skin-on chicken thighs; Kosher salt and freshly ground black pepper; 1 Tbs. olive oil; 8 oz. cremini mushrooms, quartered; 1 medium yellow onion, diced; 1 large red bell pepper, thickly sliced; 4 cloves garlic, minced; 1 Tbs. tomato paste; 1 tsp. dried oregano; 1/2 tsp. dried thyme; 1/2 cup dry red wine; 1 14-oz. can diced tomatoes; Coarsely chopped fresh basil or flat-leaf parsley leaves, for garnish