Here’s a quick and easy recipe for the summer – there’s no prep, other than throwing the ingredients together and a couple of smashes – no chopping. So put that cutting board and knife away, you won’t need them!
Any meat can be cooked alla Cacciatora. Originally, this cooking method was reserved for wild “caught” meats, but today it can be used with any meat you catch at the butcher. In America, “alla cacciatora” (the way of the hunter) was abbreviated to the simpler “cacciatore” (hunter) but it still means to cook meat in tomatoes, a splash of wine with seasonal vegetables and a sprinkle of olives. What you do with the rest is up to the cook, so this is my summery interpretation of this dish..
My mediterranean cooking is very rustic – the fewer things to peel or chop, the better. To make it even easier, I forego the usual natural release for meats, and use the accelerated evaporation of “Normally Released” foods to reduce the cooking liquid a bit (this is ok for stew-type meat recipes). There will still be a bit of cooking liquid left, and you can use it in place of water to make an accompaniment of steamed rice or mashed potatoes.
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|6 L or larger||none||12-14 min.||High(2)||Normal|
- Serves: 4 to 6 people
- Serving size: 1½ pieces
- Calories: 81.3
- TOTAL Fat: 6.4g
- TOTAL Carbs: 6.6g
- Sugar Carbs: 2.8g
- Sodium: 588.3mg
- Fiber Carbs: 0.6g
- Protein: 4.3g
- Cholesterol: 17mg
- 1 teaspoon olive oil
- 3 pounds (1.5 kilos) bone-in chicken legs and thighs
- 1 pound (500g) cherry tomatoes
- 2 garlic cloves, crushed.
- ¼ teaspoon hot pepper flakes (or one fresh hot pepper, chopped)
- 1 teaspoon salt (use 2 teaspoons if your chicken has not been previously salt-brined)
- 1 teaspoon dried oregano
- ¼ cup (60ml) tart red table wine (such as Merlot)
- 1 cup water
- 1 sprig fresh basil leaves, torn
- ½ cup (70g) pitted green olives, rinsed
- In the heated pressure cooker, add the olive oil and brown the chicken thighs on all sides.
- In the meantime, remove the stems from the cherry tomatoes and put them in a large ziploc bag so they are in a single layer. Close the bag almost completely - leave a tiny hole at the end. Or loosely knot a common plastic bag.
- With a meat pounder, or heavy pot, lightly crush all of the cherry tomatoes - the goal is to burst them open, not flatten them.
- Set the chicken aside and pour the crushed cherry tomato mixture and all of its juice into the pressure cooker base.
- Add the garlic, hot pepper, salt , oregano, wine and water and mix well, scraping up the brown bits of chicken stuck to the bottom of the cooker.
- Place the chicken back into the pressure cooker and mix to coat the chicken with the contents of the cooker. Then, "smooth" out the chicken pieces into an even layer.
- Close and lock the lid of the pressure cooker.
- For electric pressure cookers: Cook for 13-14 minutes at high pressure.
For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 12 minutes pressure cooking time.
- When time is up, open the cooker by releasing the pressure through the valve.
- Stir the contents and let the cooker stand uncovered for about 5 minutes, stirring occasionally to reduce some of the cooking liquid using the pressure cooker's residual heat.
- Using a slotted spoon, lift into a serving casserole and sprinkle with green olives and basil before serving.
- Reserve the broth left in the base of the pressure cooker to use in place of stock in a risotto or rice recipe.