Romanesque Chicken and Mushrooms

  Ingredients:

●      1 Tbsp. dried rosemary

●      1/16 tsp. sea salt, add only if needed

●      2½ pounds chicken thigh fillets, rinsed, drained well, cubed

●      ½ cup white wine

●      1 15 oz. can button mushrooms, pieces and stems, rinsed, drained

●      ⅛ cup garlic cloves, minced

●      1 15 oz. can peeled and diced tomatoes

●      1 Tbsp. fresh baby oregano leaves for garnish

●      1 cup Homemade Peppery Chicken Stock, Unsalted

●      ⅛ cup freshly grated Parmesan cheese for garnish, optional

●      1½ Tbsp. brined capers, drained well

●      ½ cup brined, pitted black olives, drained well

●      ½ cup shallots, peeled, julienned

●      ¼ cup red bell pepper, cored, deseeded, julienned

●      ¼ tsp. red pepper flakes

Directions:

1.     Place all ingredients into a Yedi Pressure Cooker.

2.     Press: SLOW COOKER and LOW. Set the timer to 6 hours. Secure lid.

3.     After the cooking cycle, press: SAUTÉ and HIGH.

4.     Cook until sauce reduces by a quarter. Taste. Adjust seasoning if needed.

5.     To serve: scoop about ¾ cup of cooked polenta on a plate. Scoop ½ cup chicken stew on top with a small amount of sauce. Garnish with baby oregano leaves and cheese (if using) just before serving.