Prep Time: 4 hours, 10 minutes
Cook Time: 20 minutes
Total Time: 4 hours, 30 minutes
- 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 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
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)
Reprinted with permission.