No big mystery with a last name like Del Grosso, my family is Italian. My husbands family that is! I am fortunate enough to be part of that family. Over the years my in laws have taught me their family recipes and how to accomplish them. This one however is mine!
I had Chicken Cacciatore in Baltimore some years ago. I fell in love with it and decided to come up with my own recipe. This one is named after my daughter, Tori! It can be done on the stove top, which is how I have always made it in the past. I recently saw a recipe from Skinny Taste and I thought, why not try my recipe. It turned out beautifully and done in 25 minutes.
I served ours over a single portion of spaghetti, which does add more points. You could easily use spaghetti squash. It would also work well over rice, or polenta. I also like to put crushed red peppers on mine and a dash of parmesan when it’s plated. Just remember to add the extra points for any additional add-ons.
So without further ado……..here it is. I hope you like it!
INSTANT POT CHICKEN CATCH-A-TORI (cacciatore)
3 SP per serving / 4 servings
• 4 chicken thighs, bone in, skin removed
• Kosher salt and pepper to taste
• Olive oil spray
• 1 onion, large dice
• 2 bell peppers, sliced large slivers
• 3 cloves garlic, smashed, keep intact
• 8 oz package of sliced baby portabella mushrooms
• 1 (14 oz) can diced tomatoes, drained
• ¼ C chicken broth
• 2 T tomato puree
• 1 t dried Italian seasoning
• Chopped basil for garnish
1. Liberally season thighs on both sides with salt and pepper.
2. Using the saute’ feature on your Instant Pot, lightly spray with oil and brown chicken on both sides, set aside.
3. Spray the pot with a little more oil, add onions and peppers, and garlic. Sauté until softened and the onions are golden. About 7 minutes.
4. Add the chicken back to the pot.
5. Put the mushrooms and drained tomatoes on top of the chicken.
6. Mix the chicken broth, tomato paste, Italian seasoning, salt and pepper and pour it on top of the chicken and vegetables and give it a quick stir and cover with the lid.
7. Cook on high pressure for 25 minutes, let the steam release naturally.
8. Plate and garnish with chopped basil.
You can top with grated parmesan and crushed red peppers to your taste.
Til next time,