Chicken Cacciatora Dinner

• 3 pounds chicken cut into parts
• 1 pound zucchini sliced
• 1 teaspoon black pepper
• 2 teaspoons oregano
• 2 each bay leaves
• 2 pints tomatoes, stewed, canned
• 1 large onions chopped
• 1/2 teaspoon salt
• 1 teaspoon red pepper flakes crushed
• 4 tablespoons parsley leaves diced
• 1 pound sweet red bell peppers chopped
• 2 each garlic cloves minced
• 2 cups white wine

1. Brown chicken parts in its own fat in the pressure cooker.
2. Turn often to brown on all sides.
3. Remove to platter; drain fat, reserving 2 Tbsp, discard remainder.
4. Strain tomatoes, reserving both liquid and solids.
5. Heat reserved chicken fat in the pressure cooker.
6. Saute garlic, onion and peppers until vegetables are crisp-tender.
7. Remove vegetables to a bowl.
8. Return the chicken to the pot, add red pepper or cayenne, salt, bay leaves, black pepper, tomato liquid, wine and half the parsley.
9. Seal the pot and cook at 15 pounds pressure for 5 minutes.
10. Cool cooker at once; return reserved vegetables, zucchini, tomatoes and remaining parsley.
11. Cover and simmer 30 minutes.
12. Serve over pasta.
13. Serve with salad and crisp bread.

chicken, zucchini, black pepper, oregano, bay leaves, tomatoes, onions, salt, red pepper, parsley, sweet red bell peppers, garlic, white wine

Taken from recipeland.com/recipe/v/chicken-cacciatora-dinner-38219 (may not work)