This is an absolutely delicious chicken recipe, but depending on the type of jam used, it can take on a very dark color. Enhance the appearance by garnishing with fine shreds of orange peel.


  • 1/2 cup sweet red wine
  • 1/2 cup vinegar
  • 1/2 to 1 cup raspberry jam (can be low sugar or sugarless)
  • 2 tablespoons soy sauce
  • 2-3 tablespoons honey
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 frying chicken, skinned, cut into pieces
  • strips of orange zest for garnish


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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Submitted 6/13/05.
Source: Recipes for the Pressure Cooker by Joanna White
Submitted By: Rick
Raspberry Chicken