Chicken Cacciatore

[Company]

Makes 4 servings

• 8 skinless, boneless chicken thighs
• ½ tsp. salt
• ¼ tsp. black pepper
• 2 Tbsp. olive oil
• 1 cup chopped onion
• 1 8-oz. pkg. cremini mushrooms, sliced
• 2 cloves garlic, minced
• ½ cup dry white wine
• 1 28-oz. can stewed tomatoes, cut up (undrained)
• 1 medium yellow or red sweet pepper, halved, seeded, and sliced
• ½ tsp. dried rosemary, crushed
• ¼ tsp. crushed red pepper
• 4 cups hot cooked pasta
• Snipped fresh Italian parsley

Fast 8-minute cook time

Sprinkle chicken with ¼ tsp. of the salt and the black pepper. In a 6-qt. electric pressure cooker use the saute setting to cook chicken, half at a time, in 1 Tbsp. hot oil until browned on all sides. For a stove-top cooker, cook directly in the pot over medium-high heat. Remove chicken; drain off fat. Add remaining 1 Tbsp. oil to cooker. Add onion, mushrooms, and remaining ¼ tsp. salt; cook over medium-high heat 4 to 5 minutes or just until tender, stirring occasionally. Add garlic; cook and stir 30 seconds.

Turn off or remove from heat; carefully add wine. Return to heat; simmer 5 minutes. Add tomatoes, sweet pepper, rosemary, crushed red pepper, and chicken to cooker. Lock lid in place. Set an electric cooker on high pressure to cook 8 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 8 minutes. Remove from heat.

For both models, release pressure quickly. Carefully open lid. Serve chicken and vegetables with pasta. Sprinkle with parsley.

Slow 5-hour low or 2½-hour high cook time

Sprinkle chicken with ¼ tsp. of the salt and the black pepper. In an extra-large skillet cook chicken, half at a time, in 1 Tbsp. hot oil over medium-high heat until browned on all sides. Remove chicken; drain off fat. In the same skillet heat remaining 1 Tbsp. oil over medium-high heat. Add onion, mushrooms, and remaining ¼ tsp. salt; cook 4 to 5 minutes or just until tender, stirring occasionally. Add garlic; cook and stir 30 seconds.

Remove skillet from heat; carefully add wine. Return to heat; simmer 5 minutes. Transfer onion-mushroom mixture to a 5- to 6-qt. slow cooker. Add tomatoes, sweet pepper, rosemary, crushed red pepper, and chicken to cooker. Cover and cook on low 5 to 6 hours or high 2½ to 3 hours. Serve chicken and vegetables with pasta. Sprinkle with parsley.

per serving 813 cal., 23 g fat (5 g sat. fat), 320 mg chol., 1,062 mg sodium, 66 g carb., 6 g fiber, 12 g sugars, 80 g pro.