Summer Cherry Tomato Chicken Cacciatore

Summer Simplicity: My No-Chop Chicken Cacciatore

As a busy working mom, time in the kitchen is a precious commodity. Weeknights are often a whirlwind of homework, soccer practice, and the ever-present challenge of getting a healthy, delicious meal on the table. That's why I’ve become a huge fan of recipes that minimize prep time without sacrificing flavor. This Summer Cherry Tomato Chicken Cacciatore is a perfect example.

Forget tedious chopping; this recipe embraces the rustic charm of Mediterranean cooking. The key is to simply crush the cherry tomatoes—a quick and satisfying task that adds a burst of juicy summer flavor. I love the versatility of cacciatore; it's a hunter-style recipe traditionally made with game but easily adapted to chicken. And speaking of adaptation, I've tweaked this classic to work seamlessly in a pressure cooker, maximizing efficiency and delivering tender, flavorful chicken in record time.

The beauty of this dish lies in its simplicity. The vibrant cherry tomatoes, fragrant oregano, and a splash of red wine create a rich, savory sauce that perfectly complements the tender chicken. A sprinkle of green olives and fresh basil adds a final touch of Mediterranean flair. The whole process takes less than 30 minutes of active cooking time, making it an ideal weeknight meal solution. And the best part? The leftover cooking liquid is pure gold – perfect for adding depth of flavor to a risotto or creamy rice dish the next day. It’s a win-win!

Beyond the Recipe: This dish isn't just a quick meal; it's a testament to the magic of simple ingredients and smart cooking techniques. As a busy professional, I’m constantly seeking ways to streamline my routine without compromising on quality. This recipe reflects that pursuit: delicious food that fits into even the most jam-packed schedule.

I often find myself adjusting the recipe based on what's in season or what I have on hand. Sometimes I add a handful of zucchini or bell peppers for extra vegetables. Other times, I might swap the red wine for a dry white wine, depending on my mood and the contents of my wine rack. The beauty of this recipe is its flexibility; it’s a base that you can build upon and customize to your liking.

Serving Suggestions: This cacciatore is incredibly versatile. I usually serve it with a side of simple steamed rice or crusty bread to soak up the delicious sauce. But it also pairs well with roasted vegetables, a fresh green salad, or even creamy polenta. The possibilities are endless!

This Summer Cherry Tomato Chicken Cacciatore is more than just a recipe; it’s a testament to the fact that delicious, healthy meals don't have to take hours to prepare. It’s a recipe I wholeheartedly recommend to anyone who appreciates quick, flavorful, and satisfying food.

Pro Tip: For an even deeper flavor, marinate the chicken in a mixture of olive oil, garlic, and oregano for a few hours before cooking. This simple step elevates the dish to a whole new level!

So, next time you're looking for a quick and easy weeknight dinner that's both healthy and flavorful, give this Summer Cherry Tomato Chicken Cacciatore a try. You won't be disappointed.

Step-by-step

• In the heated pressure cooker, add the olive oil and brown the chicken thighs on all sides.
• Remove the stems from the cherry tomatoes and put them in a large ziploc bag so they are in a single layer. Close the bag almost completely - leave a tiny hole at the end. Or loosely knot a common plastic bag.
• With a meat pounder, or heavy pot, lightly crush all of the cherry tomatoes - the goal is to burst them open, not flatten them.
• Set the chicken aside and pour the crushed cherry tomato mixture and all of its juice into the pressure cooker base.
• Add the garlic, hot pepper, salt, oregano, wine and water and mix well, scraping up the brown bits of chicken stuck to the bottom of the cooker.
• Place the chicken back into the pressure cooker and mix to coat the chicken with the contents of the cooker. Then, "smooth" out the chicken pieces into an even layer.
• Close and lock the lid of the pressure cooker.
• For electric pressure cookers: Cook for 13-14 minutes at high pressure. For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 12 minutes pressure cooking time.
• When time is up, open the cooker by releasing the pressure through the valve.
• Stir the contents and let the cooker stand uncovered for about 5 minutes, stirring occasionally to reduce some of the cooking liquid using the pressure cooker's residual heat.
• Using a slotted spoon, lift into a serving casserole and sprinkle with green olives and basil before serving.
• Reserve the broth left in the base of the pressure cooker to use in place of stock in a risotto or rice recipe.