We are Food Network addicts and I’ve learned a lot about cooking this past year. While watching all of these amazing cooking shows I realized that I really wanted to learn how to use a pressure cooker. I don’t even own a pressure cooker so when I was offered the chance to review Anna Boiardi’s Fast Cooker Low Pressure Cooking System I jumped all over that it was ice cream on a hot day.
They sent me a sample and then I had to decide what to cook, I picked Chicken Cacciatore, it’s one of the recipes in her recipe book that comes with the Low Pressure Cooking System. But I didn’t have some of the ingredients and had to make a few changes to the recipe.
Bishops Chicken Cacciatore
15 Chicken Tenderlions
1/2 cup apple cider vinegar
1/2 cup salt
1/2 cup flour
1 tbsp salt
1 tbsp pepper
1/8 tsp red pepper flakes
1/4 cup olive oil
5 large carrots (peeled and chopped)
1 Kohlrabi (peeled and chopped)
2 garlic loves minced
1 cups canned Italian peeled tomatoes
1/2 cup chicken stock
2 tbsp Rosemary
Place chicken in a plastic bag with warm water, 1/2 cup salt and apple cider vinegar for at least 20 minutes
Then dry them off with paper towels
Place chicken in a clean bowl and add remaining salt, pepper, and red peppers and mix well
Place flower in a separate bowl and then dust each piece of chicken and shake off excess then place on a large sheet of foil.
Add olive oil to the Fast Cooker and heat oil over medium high heat. Add half the chicken and brown it on each side, about 4 minutes each. Remove the chicken and then cook the rest.
Lower the heat to medium and add the veggies and garlic and cook for about 4 minutes. Add Rosemary and cook for 2 more minutes. Then add all of the chicken, tomatoes and chicken stock and mix well.
Lock the lid and bring it up to pressure.
Release the pressure and then let cool and serve.
I really like being the owner of a pressure cooker now. I think eventually I’d like to get a High Pressure Cooker but this was such a great way to try out my hand at using a pressure cooker.