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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Source: Recipes for the Pressure Cooker by Joanna White
Submitted By: Rick