Cook in a slow cooker a hunting chicken, or as it is called in Italy – kachchiator. To do this, separately fry the pieces seasoned chicken, then separately fry the bacon and then onions with carrots and garlic. And in the end, combine everything in the sauce of tomato paste, red wine, spicy greens and stew until the chicken will not become tender. Serve it in a plate with polenta and pour on top with a delicious sauce with a light smoked aroma, который ему придаст жареный бекон. 
Time: 1 hour. 45 minutes Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 8 chicken thighs with skin and bones (approximately 1.2 kg.)
- 2 tbsp. l olive oil
- 3 strips of bacon
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 cloves of minced garlic
- 3 tbsp. l tomato paste
- 1 tbsp. l thyme leaves
- 3/4 Art. red wine
- 1/4 Art. chopped parsley
- To serve: polenta
- Special equipment: Instant Pot® multicooker volume of 6-8 liters.
Recipes with similar ingredients: chicken thighs, bacon, onions onions, carrots, garlic, tomato paste, thyme, red wine, parsley, polenta
Recipe preparation:
- Set the frying mode on a 6 liter multicooker with strong heating, wait until it warms up, about 4 minutes. Meanwhile sprinkle chicken 1 tsp. salt and a little ground black pepper. Pour olive oil into the multicooker bowl and put 4 pieces of chicken, skin down, fry until golden brown, 3-4 minutes. Turn over and continue frying on the other side. another 2-3 minutes. Put the chicken on a plate and exactly the same fry the remaining pieces.
- Cover the plate with paper towel. Add to the slow cooker bacon and fry, stirring occasionally, until golden brown, 5-6 minutes. Using a slotted spoon, transfer the bacon to a paper-covered plate. Leave in the bowl only 2 tbsp. l melted fat and add onions. Fry, stirring occasionally and scraping to the bottom pieces until onion is soft, 2-3 minutes. Add carrots and garlic and cook, stirring occasionally, until the carrots begin soften, 2-3 minutes. (Note: frying mode on most slow cooker lasts only 30 minutes. If your slow cooker turned off, just turn it back on in frying mode with strong heating.)
- Add tomato paste and thyme and cook, constantly stirring until the paste softens, 1-2 minutes. Pour red wine and cook, stirring occasionally, until it evaporates and will be reduced by half, 5-6 minutes. Add 0.5 tbsp. water, fried bacon, 1 tsp salt and a little ground black pepper and mix. Cancel frying mode and add chicken.
- Following the manufacturer’s instructions, close the lid and prepare slow cooker to work. Set the pressure cooker mode and cook when high pressure for 20 minutes. After completing the pressure cooker cycle follow the manufacturer’s instructions to let off steam and wait completion of the quick release cycle. Be careful not to get burned with the remaining steam, unlock and remove the cover
- Transfer the chicken to the dish. Turn on the frying mode again when heat and evaporate the sauce so that it thickens, and you have left only 2 tbsp. sauce, 15-20 minutes. Pour the sauce over the chicken and sprinkle parsley. Serve with polenta.
