Total Time Prep: 30 min. Cook: 20 min. Makes 4 servings Ingredients 1 small onion, chopped 1 small green pepper, chopped 2 sm...
Bertolli Curried Chicken Cacciatore
Total Time
Prep: 30 min. Cook: 20 min.
Makes
4 servings
Ingredients
1 small onion, chopped
1 small green pepper, chopped
2 small zucchini, halved and sliced
1/2 pound sliced fresh mushrooms
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
1 jar (24 ounces) Bertolli Traditional Marinara
1 can (14-1/2 ounces) diced tomatoes, undrained
2/3 cup Chianti or Montepulciano wine
1/3 cup chicken broth
1 tablespoon minced fresh parsley
1 tablespoon fresh thyme leaves
2 garlic cloves, minced
1-1/2 teaspoons curry powder
1/2 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons red wine or water
Hot cooked rice
Optional: Grated Pecorino Romano cheese
Directions
Place onion, green pepper, zucchini and mushrooms in a 6-qt. electric pressure cooker. Place chicken over vegetables. In a large bowl, stir together marinara, tomatoes, wine, broth, parsley, thyme, garlic, curry powder and pepper. Pour over chicken.
Lock lid; close pressure-release value. Adjust to pressure cook on high for 15 minutes. When finished cooking, allow pressure to naturally release for 10 minutes; quick-release any remaining pressure.
Remove chicken to a serving platter; keep warm. In a small bowl, stir together cornstarch and wine until smooth; stir into broth mixture. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Pour sauce over chicken. Serve with hot cooked rice and Pecorino Romano cheese if desired.
