Chicken Cacciatore (Bob Warden's Slow Food Fast)

3 Tablespoons Olive Oil
4 Chicken Breasts, bone-in with skin
1 cup Flour mixed with pinch of salt, pepper, and paprika
1 Onion, large, chopped
1 Green Bell Pepper, large, chopped
2 Tablespoons minced Garlic
8 oz. Mushrooms, cut in half
1/2 cup dry White Wine
1 can diced Tomatoes (14.5 oz.)
1 can Tomato Sauce (8 oz.)
3 Tablespoons Tomato Paste
2 teaspoons Italian Seasoning
1 cup Black Olives, pitted
salt and pepper to taste

Add the olive oil to the pressure cooker and heat on high or "brown" with the lid off until sizzling.
Coat the chicken breasts in the seasoned flour before adding to cooker skin side down to lightly brown.
Add the remaining ingredients, except the black olives and securely lock on the pressure cooker's lid. Set the cooker to high and cook for 10 minutes.
Let the pressure release naturally for 10 minutes before quick releasing the remaining pressure and safely removing lid. Add black olives to the pot and then salt and pepper to taste. Serve over rice or pasta.
Chicken fryer leg quarters can be substituted by upping the cooking time to 12 minutes.
Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user SKHENIZE.