Dinner for Under £10 – Pressure Cooking, Chicken and White Wine

Pressure cooking is not only economical as cooking times are reduced by around 75% but is also one of the greenest cooking methods imaginable. Pressure Cookers have been around for some time and are coming back into fashion as people discover their benefits. Did you know that the chain Kentucky Fried Chicken uses a combination of pressure cooking and frying? Pressure Cookers are sealed vessels that do not permit air or liquids to escape below a pre set pressure. Because the boiling point of water increases as the pressure increases, the pressure built up inside the cooker allows the liquid in the pot to rise to a higher temperature before boiling. The higher temperature causes the food to cook faster and Pressure Cooking is often used to simulate the effects of long braising or simmering in shorter periods of time.

Not only is food cooked in a fraction of the time but as it is cooked at a temperature above the normal boiling point of water, it kills bacteria and viruses. The pressure cooker can also be used as an effective sterilizer, for jam pots and glass baby bottles for example, or for water while camping. Pressure Cooking also keeps the vitamins and minerals in the food as it is not necessary to immerse food in water: enough water to keep the pressure cooker filled with steam is sufficient. Because of this, vitamins are not leached away by water. Since steam surrounds the food, foods are not oxidized by air exposure at heat, so sprouts, asparagus, broccoli etc retain their bright green colours and phytochemicals.

I have a great recipe for Pressure Cooking chicken - Chicken Cacciatore is a classic Italian dish, also referred to as hunter’s stew. Early recipes may have been made with rabbit or chicken, and each recipe was adapted for those who might be travelling or hunting for several days and would require an easy to prepare recipe for outside cooking. In a Pressure Cooker this dish only takes 12 minutes!

Chicken Cacciatore

3 tbsp olive oil
2 lb boneless chicken, cut into cubes
1 ¼ cups chicken broth
14 oz sliced mushrooms
1 large onion, minced
2 garlic cloves, crushed
1 small bunch fresh basil
1 small can tomato purée
pinch of thyme

In the Pressure Cooker, add olive oil and brown chicken for approximately 5 minutes, then add rest of ingredients. Close the lid and bring to high pressure; lower heat and cook for 12 minutes. Release the pressure and remove the lid. Serve with pasta, preferably spaghetti.

I would recommend a couple of white wines to go with your Chicken Cacciatore – the white Brissonet (£3.08) which is full of good ripe fruit. It has a bouquet of exotic fruit such as melon and pineapple and is a super wine at a great price. You should also consider the Montagnac Sauvignon Blanc (£5.37) which has aromas of honey, peach, apple and orange peel with smoky and floral hints. In the mouth it has flavours of zesty lemon, herbs and spice, and a touch of caramel and crystallised fruit. It's soft but certainly not creamy, with superb balance and a very decent length and will be lovely with your meal!