Serve this saucy dish over pasta with a side salad for a restaurant-worthy meal. The recipe serves eight; if you have leftovers, transform them into soup by shredding the chicken, adding diced zucchini and carrots, and combining the sauce with chicken stock.
Ingredients:
# ½ cup (about 2.8 ounces) all-purpose flour
# 8 skinless, boneless chicken thighs (about 2 pounds)
# 1 tablespoon olive oil
# 2 cups chopped red bell pepper
# 2 (8-ounce) containers refrigerated pre-chopped onion (about 3 cups)
# 6 garlic cloves, minced
# ½ cup dry red wine
# ½ cup canned tomato purée
# 2 tablespoons capers, drained
# 1 ½ teaspoons crushed red pepper
# 1 teaspoon dried oregano
# 1 teaspoon freshly ground black pepper
# ¾ teaspoon salt
# 1 (14.5-ounce) can unsalted diced tomatoes, undrained
# cup chopped fresh parsley
Instructions:
# Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a shallow dish. Dredge chicken in flour, turning to coat; shake off excess flour. Discard any remaining flour. position. Press [Slow Cook], and use [Adjust] to select “Less” mode. Press [-] or [+] to choose 3 hours cook time.
# Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add half of chicken; cook 3 to 4 minutes on each side or until browned. Transfer chicken to a 6-quart Instant Pot. Repeat procedure with remaining chicken.
# Add bell pepper, onion, and garlic to pan. Cook, stirring constantly, 4 minutes. Stir in wine. Cook 2 minutes, scraping pan to loosen browned bits. Stir in tomato purée. Add chicken, capers, and next 5 ingredients (through tomatoes) to cooker.
# Close and lock the lid of the Instant Pot. Turn the steam release handle to “Venting” position. Press [Slow Cook], and use [Adjust] to select “Less” mode. Press [-] or [+] to choose 3 hours 30 minutes cook time. Sprinkle with parsley before serving.
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