Chicken Cacciatore
Classic
2-3 chicken breasts
flour to coat chicken
1 onion, chopped
1 cup of chopped pepper, bell or small sweet
olive oil
butter
1/2 cup wine, red or white
28 oz can crushed or diced tomatoes
Gelatin
1/4 cup olives, kalamata or green to taste
2-4 cloves garlic, finely grated
2-3 bay leaves
4-6 sprigs any combination of rosemary, oregano, thyme
Salt & pepper
Fresh basil or pesto
Cut up chicken into bit size pieces and pat dry. Sprinkle with salt and pepper on both sides and allow to rest while you chop onion and peppers.
Toss chicken pieces in flour to coat and brown in olive oil, 3-4 minutes per side. Put chicken aside and dump any excess oil but leave pan coated. Add 2 tbsp butter and saute onion and pepper until onion is translucent.
Deglaze pan with wine. At this point either transfer to instant pot or slow cooker, or return chicken to pan, and add remaining ingredients except basil/pesto, which should be added at the very end.
For instant pot, user pressure cook, high, 10 minutes and allow to rest 15 minutes after cycle before releasing pressure (best for altitude), simmer a bit to thicken
For slow cooker low 8 hours
For stove top bring to simmer, cover and cook until chicken is tender, at least 45 minutes and up to 2 hours.
Lots of room to vary this recipe by what herbs and wine you use. Dried herbs can be used as needed.
You may also use 3-4 chicken thighs. I recommend bone in and skin on. After fully cooked and tender remove the thighs and remove bones, skin, cartilage and cut meat into bite size pieces before returning to pot.