Chicken cacciatore recipe

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Succulent chicken fillets combine with salty bacon and fruity tomatoes in this delicious Italian classic.

  • Yield: 4 Servings


  • 1 tablespoon olive oil
  • 1 onion, roughly chopped
  • 2 celery stalks, roughly chopped
  • 4 slices of bacon, cut into thin strips
  • 1 garlic clove, chopped
  • 14 oz (400 g) mini chicken fillets
  • 1 teaspoon coconut sugar
  • 1 teaspoon salt
  • 1 tablespoon tomato paste
  • 1 teaspoon dried rosemary
  • 6 mushrooms, cut into quarters
  • 14-oz (1 x 400-g) can chopped tomatoes
  • 20 pitted/stoned black olives
How to Make It
  1. Press the Sauté button on the multi-cooker and add the oil. When hot, add the onion and celery and stir for 3 minutes, then add the bacon and garlic and stir for another 2 minutes. Add the chicken and stir for another 3 minutes. Add the coconut sugar, salt, tomato paste, rosemary, mushrooms, tomatoes and black olives.
  2. Secure the lid in place and set to Manual or High Pressure for 7 minutes. At the end of cooking, use the NPR method and serve immediately.

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