Chicken Cacciatore

Delicious!

 

1 (3 - to 4 lb.) chicken, cut into 10 serving pieces
1-1/2 tsp. salt,to taste
3/4 tsp. black pepper, to taste 
2 tbsp. olive oil
1  large onion, coarsely chopped

1 green bell pepper, coarsely chopped

5 cloves garlic, chopped
1.2 cups dry red wine
1 can (28 oz.) crushed tomatoes in purèe 

 

 

      

Dry chicken and salt and pepper on all sides .  Heat oil in a 6 - 8-qt. pressure cooker,P;ace pot over moderately high heat until hot but not smoking, then brown chicken in 2 batches, turning once, about 8 minutes per batch.  Transfer chicken to a plate.  Add onion, bell pepper, and garlic to pot.  Cook, stirring occasionally, scraping up any browned bits, until onion and garlic release aromas.  Add wine and simmer until liquid is reduced by half, 1 - 2 minutes.  Add tomatoes with their juices and chicken, then cover and bring to high pressure (according to mfgr's directions).  Reduce heat to maintain high pressure and cook until chicken is tender, about 10 minutes.  Transfer pot to sink, run cold water on pot to quick-release pressure.  Serve with cooked white rice, buttered noodles or mashed potatoes.