Click on a category to see more recipes in this category
Ingredients
1/2 Cup sweet red wine
1/2 Cup vinegar
1/2 Cup raspberry jam (can be low sugar or sugarless)
2 Tablespoon soy sauce
2 Tablespoon honey
1 Teaspoon Dijon mustard
1 Clove garlic, minced
1 Frying chicken, skinned, cut into pieces
Strips of orange zest for garnish
Instructions
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 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 up to 4 hours 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 orange zest.