Serve this saucy chicken dish over pasta. Transform any leftovers into soup by shredding the chicken and combining the sauce with chicken stock, diced zucchini, and carrots. 

Recipe by Oxmoor House


Recipe Summary

16 mins
3 hrs 30 mins
3 hrs 46 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.