I finally did my chicken chicken cacciatore last night.
I put all the dry seasoning in with the chicken, along
with a nice branch of rosemary. Used a couple of bay
leaves, a cup of white wine, and a cup of water.
I cooked the boneless skinless chicken thighs for
15 minutes at 15-PSI because they were still part
frozen. The needles fell right off the rosemary, then
I discarded the branch.
Next I added a can of crushed tomatoes, a can
of sauce. (this is where you get some sodium)
Also added oninon, red bell pepper, all fresh
herbs, and a pound of white buton mushrooms.
Give a quick stir, and return to pressure for 5
Quick release from 15-PSI, and serve over pasta.
Chicken was moist, and tender, and you can taste
the actual flavors from the herbs. Very flavorful,
and low in sodium! (nothing like the stuff you get in a jar)
There's about 500mg of sodium in a 1/2 cup of Ragu
alone. 1/2 cup isn't enough for me!
Here's the nutritional information per serving.