Title: Chicken Cacciatora Dinner
Categories: Poultry Italian Blank
Yield: 4 Servings
| 3 | lb | Chicken parts |
| 1 | lb | Zucchini sliced |
| 1 | ts | Black pepper |
| 2 | ts | Oregano |
| 2 | | Bay leaves |
| 2 | pt | Stewed tomatoes |
| 1 | lg | Onion, coarsely chopped |
| 1/2 | ts | Salt |
| 1 | ts | Crushed red pepper OR |
| 1 | sm | Cayenne pepper, liquified |
| 4 | tb | Diced fresh parsley |
| 1 | lb | Bell pepper, coarse chopped |
| 2 | | Cloves garlic, minced |
| 2 | c | White wine |
Brown chicken parts in its own fat in the pressure cooker. Turn often to
brown on all sides. Remove to platter; drain fat, reserving 2 Tbsp; discard
remainder. Strain tomatoes, reserving both liquid and solids. Heat reserved
chicken fat in the pressure cooker. Saute garlic, onion and peppers until
vegetables are crisp-tender. Remove vegetables to a bowl. Return the
chicken to the pot, add red pepper or cayenne, salt, bay leaves, black
pepper, tomato liquid, wine and half the parsley. Seal the pot and cook at
15 pounds pressure for 5 minutes. Cool cooker at once; return reserved
vegetables, zucchini, tomatoes and remaining parsley. Cover and simmer 30
minutes. Serve over pasta. Serve with salad and crisp bread.