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Everyone has heartwarming foods that remind them of their childhood. One of my favorite chicken recipe memories is my Mom’s, Chicken Cacciatore. It was Mom’s go-to recipe, was relatively straight forward to make, and always generated huge applause from the family. it had to cook for a while to infuse the sauce flavors into the chicken, resulting in a melt-in-your-mouth sift chicken with an awesome sauce. The EPC is the perfect way to cook Mom’s Chicken Cacciatore, with the pressure helping to blend the flavors and creating the perfect well-done chicken texture.
1 tablespoon Gefen Canola Oil
1 large sweet onion (like Vidalia), cut in half and thinly sliced
2 cloves garlic, minced
1 pound white button mushrooms, sliced
2 cups flour (can be gluten free)
1 tablespoon onion powder
1 tablespoon garlic powder
1 and 1/2 teaspoons paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sea salt
2 small (3 pound) chickens, cut into eighths (skin removed, optional)
16 ounces Tuscanini Tomato Sauce
6 ounces Tuscanini Tomato Paste
1 cup, added water
Set the EPC to sautè/brown mode. Add the canola oil, then the sliced onion and minced garlic.
Sautè until the onions are slightly caramelized, stirring occasionally with a heat resistant spatula.
Add the mushrooms and continue cooking until the mushrooms are soft.
Turn off the EPC.
Remove the vegetables from the EPC pot and place in a medium bowl. Set aside.
Place the flour in a large casserole dish. Add the onion powder, garlic powder, paprika, freshly ground black pepper and salt. Stir to blend.
Add the one cup of added water to the EPC pot. Scrape the bottom of the pot with a heat resistant spatula to remove any additional browned bits that may be stuck to the bottom.
Place a rack in the EPC pot.
Dredge each piece of chicken in the flour until completely coated. Set the coated chicken on the rack in the EPC pot. Repeat with the remaining pieces, stacking them evenly.
Cover the chicken with the tomato sauce. Top with the mushrooms and onions.
Lock the lid and close the pressure valve. Cooking using manual high pressure mode for 20 minutes. Naturally release the pressure for 15 minutes, then manually release the pressure.
Remove the chicken and rack from the EPC pot.
Stir the tomato paste into the remaining hot sauce until it is completely blended.
Serve the chicken hot, topped with sauce, mushrooms and onions.
Excerpted from Shabbos Under Pressure by Sharon Matten 2019
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