Pollo alla cacciatora

Method

1. 1 Cut the chicken thighs into bite-sized pieces and marinate with salt and pepper for 15 minutes.
2. 2 Sauté thinly sliced onions and crushed garlic in olive oil for 3 minutes.
3. 3 Place the chicken in a pan and sear for 6 minutes until the skin is golden brown on all sides.
4. 4 Pour in white wine, simmer for 2 minutes to reduce the alcohol, then add canned tomatoes, rosemary, and bay leaves.
5. 5 Cover and simmer over low heat for 35 minutes, stirring occasionally to ensure the chicken absorbs the sauce.
6. 6 Adjust the salt and pepper seasoning, let the sauce thicken, then spoon it out and serve with bread.

With an appliance

• Pressure cooker 40 min

  Replace step 5: pressure cook for 12 minutes, then quickly release the pressure; open the lid and cook for another 5 minutes until the tomato sauce thickens.