Chicken cacciatora dinner Recipe

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Chicken cacciatora dinner

Artist:	_	Yield:	4
Categories:	Chicken, Dinner, Italian, Poultry, Western European	Rating:	0
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Ingredients:

3	lbs	Chicken parts
1	lbs	Zucchini sliced
1	tsp	Black pepper
2	tsp	Oregano
2		Bay leaves
2	pint	Stewed tomatoes
1	large	Onion, coarsely chopped
1/2	tsp	Salt
1	tsp	Crushed red pepper OR
1	small	Cayenne pepper, liquified
4	tbsp	Diced fresh parsley
1	lbs	Bell pepper, coarse chopped
2		Cloves garlic, minced
2	cup	White wine

Procedures:

1	Brown chicken parts in its own fat in the pressure cooker.
2	Turn often to brown on all sides.
3	Remove to platter; drain fat, reserving 2 tbsp; discard remainder.
4	Strain tomatoes, reserving both liquid and solids.
5	Heat reserved chicken fat in the pressure cooker.
6	Saute garlic, onion and peppers until vegetables are crisp-tender.
7	Remove vegetables to a bowl.
8	Return the chicken to the pot, add red pepper or cayenne, salt, bay leaves, black pepper, tomato liquid, wine and half the parsley.
9	Seal the pot and cook at 15 pounds pressure for 5 minutes.
10	Cool cooker at once; return reserved vegetables, zucchini, tomatoes and remaining parsley.
11	Cover and simmer 30 minutes.
12	Serve over pasta.
13	Serve with salad and crisp bread.