Chicken cacciatora dinner

Yield: 4 Servings

Measure Ingredient
3 pounds Chicken parts
1 pounds Zucchini sliced
1 teaspoon Black pepper
2 teaspoons Oregano
2 \N Bay leaves
2 pints Stewed tomatoes
1 large Onion, coarsely chopped
½ teaspoon Salt
1 teaspoon Crushed red pepper OR
1 small Cayenne pepper, liquified
4 tablespoons Diced fresh parsley
1 pounds Bell pepper, coarse chopped
2 \N Cloves garlic, minced
2 cups White wine

Brown chicken parts in its own fat in the pressure cooker. Turn often to brown on all sides. Remove to platter; drain fat, reserving 2 Tbsp; discard remainder. Strain tomatoes, reserving both liquid and solids. Heat reserved chicken fat in the pressure cooker. Saute garlic, onion and peppers until vegetables are crisp-tender. Remove vegetables to a bowl. Return the chicken to the pot, add red pepper or cayenne, salt, bay leaves, black pepper, tomato liquid, wine and half the parsley. Seal the pot and cook at 15 pounds pressure for 5 minutes. Cool cooker at once; return reserved vegetables, zucchini, tomatoes and remaining parsley. Cover and simmer 30 minutes. Serve over pasta. Serve with salad and crisp bread.

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