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    Raspberry Glaze Chicken


    Source of Recipe


    unknown

    List of Ingredients




    1/2 cup light fruity red wine
    1/2 cup raspberry vinegar
    1/4 cup dark soy sauce
    2 tablespoons honey
    1 teaspoon Dijon mustard
    1 medium clove garlic, minced
    1 frying chicken, cut into serving pieces

    Recipe



    Combine the wine, vinegar, soy sauce, mustard and garlic in a large plastic food bag. Remove the skin and fat from the chicken. Add chicken to the marinade, seal the bag and turn it over several times so that the chicken is well coated with marinade. Refrigerate at least 4 hours or overnight. Transfer the chicken and marinade to the pressure cooker. Cover pressure cooker and bring up to full pressure. Reduce heat to stabilize pressure and cook for 12 minutes. Release pressure. Remove the chicken and set aside, leaving the marinade in the cooker. Skim any fat from the surface of the liquid, then boil vigorously, uncovered, until thick and syrupy, 10-12 minutes. Return the chicken to the cooker, turn it over several times so that it is coated with the glaze and cook 2 minutes. Serve immediately. Serves 3-4

 

 

 

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