Instant Pot/Crockpot/Stovetop Chicken Cacciatore

Prep Time: 15 mins

Total Time: 30 mins

Meal Type: Lunch,Dinner

Source: Living Plate Rx

Servings: 6    

Ingredients

• 1 bell pepper, green, chopped
• 1 bell pepper, red, chopped
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1  1/2 lb chicken thighs
• 1 lb chicken breasts
• 1/2 cup tapioca flour (or other gluten-free flour)
• 3 Tbs olive oil
• 3/4 cups dry red wine (optional)
• 1 (28 oz.) can tomatoes, diced, canned, with juice we used fired roasted
• 1/4 cups olives, Spanish
• 1  1/2 tsp oregano, dried
• 1/4 cups basil, fresh, chopped
• 1/2 tsp salt
• 1/4 tsp pepper

Directions

Prep

1. Chop peppers, onion, garlic, and basil.

Make

USING THE INSTANT POT 

1. Set Instant Pot to “Sauté” . Dredge chicken pieces in flour. Once hot, add oil to instant pot and brown chicken pieces. Remove to a plate.
2. Add all vegetables [peppers through garlic] and sauté until fragrant. Add wine, tomatoes, olives, and oregano.
3. Add chicken pieces back to pot, nestling them into the tomato mixture.
4. Lock lid in place and set to high for 12 minutes. When done, release pressure.
5. If a thicker sauce is desired, remove chicken and simmer for additional 10 minutes without lid.
6. Top with basil before serving.

USING THE CROCKPOT: Follow same directions as above and set to low for 6 hours of high for 4 hours.

ON THE STOVETOP: Follow same directions as above in a large braising pan or Dutch oven and simmer stovetop for about 1.5 hours.