Although there is some marinating time required, this delicious chicken cooks in only 12 minutes. The raspberry flavor comes from jam, and you can cut the sugar by using reduced-sugar or sugar-free versions with equal success. Feel free to experiment with other fruit jams. If you do not have a pressure cooker, you can bake it in a conventional oven.
1/2 cup sweet red wine
1/2 cup vinegar
1/2 to 1 cup raspberry jam (sugar free ok)
2 tablespoons soy sauce
2 to 3 tablespoons honey
1 teaspoon Dijon mustard
1 clove garlic, minced
1 frying chicken, skinned, cut into pieces
Strips of orange zest for garnish
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 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
Source: Recipes for the Pressure Cooker by Joanna White (Bristol Publishing)
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