Chicken Cacciatore
dairy gluten legume
Ingredients
Section titled “Ingredients”- ¼ cup garlic-infused olive oil
- 1¼ lb(s) chicken breasts, boneless)
- 1 medium carrot, peeled and sliced into ½ inch rounds
- ½ medium red bell pepper, diced
- ½ cup dry white wine (or low FODMAP broth)
- 1 (14.5-ounce) can of crushed tomatoes with juice
- 1½ tsp(s) dried oregano
- 2 Tbsp(s) capers
- ⅓ cup halved kalamata olives
- Basil, julienned (Garnish)
- ¼ cup garlic-infused olive oil
- 1¼ lb(s) chicken breasts, boneless)
- 1 medium carrot, peeled and sliced into ½ inch rounds
- ½ medium red bell pepper, diced
- 1 (14.5-ounce) can of crushed tomatoes with juice
- 1½ tsp(s) dried oregano
- 2 Tbsp(s) capers
- ⅓ cup halved kalamata olives
- Basil, julienned (Garnish)
Instructions
Section titled “Instructions”- In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper. Once the pan is hot, sear each side for about 2 minutes.
- Add carrot, bell pepper, white wine, tomatoes, and oregano. Stir and bring to a brief boil.
- Reduce heat and simmer for 15-25 minutes, or until chicken is cooked.
- Stir in capers and kalamata olives and continue heating until everything is warm.
- Serve warm with optional garnishes of basil or parsley.
- Select the “Saute” setting on the Instant Pot.
- Once hot, add oil and chicken. Sear the chicken for 1-2 minutes per side.
- Cancel the “Saute” setting.
- Add carrot, bell pepper, tomatoes, and oregano. Place lid on top of Instant Pot and secure. Set vent to “Sealing.”
- Select the “Meat” setting on the Instant Pot. Adjust the time to 20 minutes on “High Pressure” and cook.
- After cooking, let the pressure naturally release for 15 minutes.
- Stir in capers and kalamata olives. Adjust flavor with salt and pepper.
- Serve warm over rice, polenta, or baked potato. Garnish with optional basil or parsley.