Slow Cooked Chicken Cacciatore

By: Instant Pot Culinary Team

Slow Cooked Chicken Cacciatore
cuisine icon Cuisine
Italian
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
more than 2 hours
cuisine icon Cooking Technique
Sauté, Slow Cook
cuisine icon Keywords
6-8 servings, all-purpose flour, bay leaves, black olive slices, black pepper, capers, carrot, chicken recipe, chicken stock, chicken thighs, chili flakes, chopped parsley, cook 6 hour, diced tomato, dinner, easy, garlic, Instant Pot Culinary Team, italian, main course, more than 2 hours, mushrooms, olive oil, onion, orange or yellow bell pepper, paprika, parmesan cheese, prep 30 min, red bell pepper, salt, sauté, slow cook, sprigs fresh thyme, tomato paste, white wine

prep icon Prep Time
30 min
cook icon Cook Time
6 hour

serving icon Servings
6-8 servings
Ingredients
  • 6 chicken thighs
  • 1/2 cup all-purpose flour
  • 1 onion
  • 1 tbsp garlic
  • 1 carrot
  • 1/2 red bell pepper
  • 1/2 orange or yellow bell pepper
  • 2 tbsp black olive slices
  • 1/2 tbsp Capers
  • 1 cup mushrooms
  • 1/2 tbsp tomato paste
  • 1 1/2 cup diced tomato
  • 1/4 cup white wine
  • 1 cup chicken stock
  • 2 tbsp paprika
  • 1 tsp chili flakes
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 2 tbsp olive oil
  • 1/2 tbsp salt
  • 1 tbsp black pepper
  • 1/2 cup chopped parsley
  • 1/2 cup Parmesan cheese
Instructions
  • Mix flour with 1 tsp of salt and 1 tsp of black pepper in a large bowl or plate.
  • Select SAUTÉ-High and set the time to 30 minutes. Press START.
  • Add olive oil to the Inner Pot.
  • While the unit is preheating, prepare chicken pieces for browning. Remove the skin of the chicken thighs (optional). Wash chicken and pat dry with a paper towel. Dredge each piece with the seasoned flour and shake off excess. Place pieces side by side on a tray or cutting board.
  • When the unit is hot, brown both sides of chicken in the inner pot. If the skin is on, start from the side with the skin. Browning process can also be done in a hot pan with medium-high heat.
  • Remove the chicken pieces as they are browned and continue to brown the remaining pieces.
  • While the chicken is browning, dice onions, peppers and carrot. Mince garlic. Slice mushrooms.
  • After all chicken is browned, select SAUTÉ-Low, set the time to 30 minutes and press START.
  • Sweat onions, garlic, and then peppers, carrots and mushrooms until they are soft. Add more olive oil (around 1 tbsp), if necessary.
  • Add paprika, chili flakes and tomato paste and stir.
  • Add wine, diced tomatoes with juice, olives, and capers. Let it cook for 2-3 minutes.
  • Add chicken stock, bay leaves and thyme sprigs.
  • Season with salt and pepper according to taste. Stir well to release any caramelized bits stuck to the bottom of the pot.
  • Add chicken pieces and cover pieces with the sauce as much as possible.
  • Press CANCEL.Close the lid and set to VENT.
  • Select SLOW COOK-More and set the time to 6 hours. Press START.
  • Once finished, place chicken on plates and top with the vegetables and juice.
  • Enjoy!
Notes
  • Optional: Decorate with chopped parsley and/or parmesan cheese.
  • Chef`s Tip: This recipe will be great with other parts of chicken, such as wings, breast, and drumstick, as well.
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