1/2 cup vinegar
1/2 to 1 cup raspberry jam (can be low sugar or sugarless)
2 teaspoons soy sauce
2 to 3 tablespoons honey
1 teaspoon Dijon mustard
1 clove garlic, minced
1 frying chicken, skinned, cut into pieces. (May use chicken breasts)
Strips of Orange Zest for garnish.
Prep Time: – 250 minutes.
Cook Time: – 20 minutes.
Total Time: – 270 minutes
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.
Mix together, red wine, vinegar, raspberry jam, soy sauce, honey, Dijon mustard, and garlic. – Stir until well combined. – Taste and adjust sweetness to your personal preference. – Pour mixture over chicken and let it marinade at least four 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 and pot. – If a thicker sauce is desired, boil sauce in uncovered pot until it thickens.
Poor thickened sauce over chicken and sprinkle with thinly sliced orange peel (otherwise known as orange zest).
Yield: 3-4 servings.
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