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    Raspberry Chicken


    Source of Recipe


    Recipes for the Pressure Cooker - Joanna White

    List of Ingredients




    1/2 cup sweet red wine
    1/2 cup vinegar
    1/2 cup raspberry jam -- (1/2 to 1)
    2 tablespoons soy sauce
    2 tbl. honey -- (2 to 3)
    1 teaspoon Dijon mustard
    1 clove minced garlic
    1 frying chicken, skinned, cut into pieces

    Recipe



    Mix all ingredients together except chicken and orange zest; stir until well combined. Taste and adjust sweetness to your personal preference. Pour mixture over chicken and let it marinate at least 4 hours (preferably overnight) in the refrigerator. Place chicken with marinade in the pressure cooker and bring to a boil. Seal, bring up to 15 pounds pressure, reduce heat to stabilize pressure and cook for 12 minutes. Remove from heat, depressurize, remove lid and remove chicken, leaving marinade in pot. If a thicker sauce is desired, boil sauce in uncovered pot until it thickens. Pour thickened sauce over chicken and sprinkle with thinly sliced orange peel (otherwise known as orange zest). Yield: 3-4 servings

 

 

 

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