Chicken Paprikash Recipe - Chisel & Fork

Steam curls up from the valve and your stomach starts talking back. You can almost smell the garlic and herbs mixing with those sweet peppers in your kitchen. It’s that kinda smell that makes you wanna drop everything and get cookin'.

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You remember the times you tried to slow-cook this dish but never had enough patience. Well, the pressure cooker’s sealing ring is about to be your new best friend. It traps all that flavor inside, making your chicken super tender without waiting all day.

The pressure build in the pot means you get juicy chicken and rich sauce way faster than usual. And when you do a quick release, the kitchen fills with that mouthwatering aroma that makes you wanna dig right in. It’s dang satisfying!

The Truth About Fast Tender Results

• Pressure cooking traps steam and heat, speeding up the cooking process so chicken gets tender real quick.
• The sealing ring keeps the pot airtight, making sure no flavor or moisture escapes during cooking.
• You gotta brown the chicken outside the pot first to lock in flavor before sealing up the pressure cooker.
• Using natural release lets the meat finish cooking gently, keeping it juicy and full of taste.
• Quick release is perfect when you wanna stop cooking right away, but sometimes slow release is better for extra tenderness.

What Goes Into the Pot Today

• 6 chicken thighs, skin on and bone-in for max flavor and juiciness.
• Salt and pepper to season just right before dusting with ½ cup all-purpose flour.
• 3 tablespoons olive oil, you need that good fat to sear the chicken crispy.
• 1 sweet onion, diced nice and fine to blend with veggies.
• 1 large carrot, peeled and diced adds a little sweetness and texture.
• Red and yellow bell peppers, diced to bring bright color and nice crunch.
• 6 cloves garlic, minced down to flavor the sauce deep.
• ¾ cup dry white wine to deglaze, bringing out those yummy browned bits.
• A can (28 oz) crushed tomatoes, plus ½ cup chicken stock and 2 tablespoons tomato paste for the rich base sauce.
• 3 tablespoons drained capers add a little salty tang.
• Dried oregano and thyme with just a pinch of crushed red pepper flakes for heat.
• Finish with ¼ cup fresh chopped basil for that fresh herb pop right before serving.

The Full Pressure Cooker Journey

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• Season chicken thighs with salt and pepper, then coat 'em well in flour. Shake off that extra mess cause you want a nice layer, not clumps.
• Heat olive oil in your skillet on medium-high. Sear chicken skin side down till golden and crispy, about 5 minutes. Flip and do the same, then take 'em off the heat and set aside.
• In the same skillet, toss in onion, carrot, and peppers. Sauté for 5 to 7 minutes till softened and smelling great.
• Add your minced garlic, cook it ‘til it smells fragrant—just about a minute. Don’t let it burn or you get bitter taste.
• Pour in the white wine, scraping the pan so all those caramelized bits mingle. Let it simmer 2 to 3 minutes and reduce a bit.
• Put chicken back on top of those veggies, skin side up. Transfer everything to your pressure cooker if you used a skillet. Lock the lid was with its sealing ring in place.
• Set your cooker to cook on high pressure for 12 minutes. When done, do a slow release for about 10 minutes, then quick release any leftover pressure. Open that lid and check if chicken’s tender, falling off the bone.
• If sauce is too thin, simmer uncovered for 5 to 10 minutes on sauté setting or low heat on the stove to thicken up nice.
• Sprinkle fresh basil on top and serve hot with sauce spooned over. You gonna love digging into those juicy thighs!

Smart Shortcuts for Busy Days

• Buy pre-cut veggies at the store to save prepping time when you’re in a rush.
• Use pre-minced garlic from the jar if you ain’t got fresh ones handy.
• Skip searing if you’re desperate, but searing really ups the flavor level.
• Swap out white wine for extra chicken stock plus a splash of lemon juice for quick wine-free option.
• Freeze leftover sauce in portions so you can just reheat for a quick meal anytime.

That First Bite Moment

You spot the tender chicken thigh, the skin crisp but not burnt. As you cut in, juices seep out, reminding you why pressure cooker cooking rocks.

The sauce clings to each piece, rich with those tomatoes, herbs, and just enough tangy pop from the capers. You gotta savor the blend of sweetness from carrot and peppers too.

The garlic and wine add background depth, making every bite melt in your mouth. It’s comforting like a warm hug after a long day.

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Fresh basil leaves on top add that bright fresh hint that kinda wakes your taste buds. You take a second helping because dang, this stuff is good.

How to Store This for Later

Cool the chicken down a bit before popping it in your fridge. Use an airtight container so the flavors stay strong and don’t mix with fridge smells.

Chicken cacciatore lasts about 3 to 4 days in the fridge, so you got enough time to enjoy leftovers without rush.

For longer stash, freeze the cooked chicken with sauce in freezer-safe bags or containers. Label with date so you remember when to eat it.

When defrosting, move it from freezer to fridge overnight, then reheat gently on stove with a splash of stock to keep sauce saucy.

If you wanna reheat fast, microwave works but be sure to cover so sauce doesn’t dry out.

Everything Else You Wondered About

• Can you use chicken breasts instead of thighs? Yeah, but thighs stay juicier in pressure cookers because of the fat. Breasts can dry out faster if you overcook.
• What if my pressure cooker doesn’t have a slow release option? No biggie. You can natural release by just letting it sit till pressure drops, or quick release slowly by carefully lifting the valve bit by bit.
• Can I skip dredging the chicken in flour? You could, but flour helps thicken the sauce and creates a nice crust on the chicken when seared.
• Is it okay to add more veggies? Totally. Mushrooms, zucchini, or even olives work great and add fresh twists to the dish.
• What type of wine is best? Dry white wine like Sauvignon Blanc or Pinot Grigio works best here, but any dry white you enjoy sipping is good.
• How do I fix sauce if it’s too acidic? Sprinkle a pinch of sugar or stir in some butter at the end to balance that tomato tang.

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Chicken Cacciatore in a Pressure Cooker

Rich with tender chicken, vibrant peppers, capers, herbs and a tomato-wine sauce, this pressure-cooked cacciatore is a faster twist on a cozy Italian classic.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Cuisine Mediterranean

Servings 6 people

Calories 394 kcal

Equipment

• 1 Mixing bowl Large

Ingredients

  

Main ingredients

• 6 chicken thighs skin on and bone-in
• salt and pepper to season
• 0.5 cup all-purpose flour
• 3 tablespoon olive oil
• 1 sweet onion diced
• 1 large carrot peeled and diced
• 1 red bell pepper diced
• 1 yellow bell pepper diced
• 6 cloves garlic minced
• 0.75 cup dry white wine
• 28 oz crushed tomatoes canned
• 0.5 cup chicken stock low-sodium
• 2 tablespoon tomato paste
• 3 tablespoon capers drained
• 1.5 teaspoon dried oregano
• 0.5 teaspoon dried thyme
• 0.5 teaspoon crushed red pepper flakes
• 0.25 cup fresh basil chopped

Instructions

 

Instructions

• Season chicken thighs with salt and pepper, then dredge in flour.
• Heat olive oil in skillet and sear chicken skin-side down until golden. Flip and repeat. Remove and set aside.
• Sauté onion, carrot and peppers in same pan until softened, 5 to 7 minutes. Add garlic and cook 1 minute more.
• Deglaze the pan with white wine, scraping browned bits. Let reduce 2 to 3 minutes.
• Return chicken on top of vegetables. Transfer to pressure cooker. Lock lid with sealing ring.
• Cook on high pressure for 12 minutes. Let pressure release naturally for 10 minutes, then quick release.
• If sauce is too thin, simmer uncovered 5–10 minutes until thickened.
• Sprinkle with basil and serve hot with sauce poured over chicken.

Notes

Use skin-on, bone-in chicken thighs for maximum flavor and moisture. If sauce is too thin, a slurry of flour and water can help thicken. Store leftovers in fridge for up to 4 days or freeze for 3 months.