Chicken cacciatore

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Method

Method


Calories: 322


  1. Insert paddle into bowl. Cut chicken into 1/2-inch cubes. Chop onion and celery.
  2. Add oil, celery, onion carrot, garlic. Close lid, set power level to position 4, press bottom heating element button and press the on/off button. Cook for 10 minutes stirring 1-2 times during cooking.
  3. Brown chicken pieces for 15 minutes.
  4. Add red wine, tomatoes and olives and cook for about 20 minutes or until liquid has been absorbed. Stirring 1-2 times while cooking.Then add stock and chicken and cook for about 12 minutes.
  5. Add the tomatoes and olives and finish cooking for another 20 min, turning the chicken pieces once or twice to mix them with the sauce.
  6. When finished cooking, add a handful of chopped parsley and serve hot with a side dish of mashed potatoes or polenta.

Ingredients

  • chicken: 2 lbs
  • onion: 1 small
  • carrots: 2 medium
  • celery: 3 stalks
  • garlic, chopped: 1 clove
  • oil: Level 5
  • red wine: 1/2 cup
  • diced tomatoes: 14.5 oz can
  • sliced olives: 1/3 cup
  • salt, pepper: to taste
  • vegetable stock or broth: 1/2 cup

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