RASPBERRY CHICKEN

1/2 cup sweet red wine
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

PREPARATION
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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