Prep 15 mins
Cook 15 mins
This is going to be the first recipe I make in my pressure cooker. Looks like a good combination of ingredients. Hope you and I like it. From Joanna White "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 zest."
- 1⁄2 cup sweet red wine
- 1⁄2 cup vinegar
- 1⁄2-1 cup raspberry jam (sugarless okay)
- 2 tablespoons soy sauce
- 2 -3 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 3 -4 lbs whole chickens, cut into pieces
- orange zest (to garnish)
- Mix all ingredients together except chicken and zest, stir until well combined.
- Taste and adjust sweetness to your personal preference.
- Pout mixture over chicken and let it marinate at least 4 hours, preferable 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 using cold water, 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.
OH MY GOODNESS!!! We are in PC heaven!!! The recipe was AWESOME!!! Thank you thank you thank you!!! We are so happy over here! The chicken is just sweet enough, just citrusy enough, just a hint of the honey and vinegar in the background. It didn't hurt to do the marinade overnight in a FoodSaver container either. Ok so bottom line? This was (as we say in our southern family), "slap ya mama" good!! A total winner. Nobody blew raspberries at my raspberry chicken (sorry, couldn't resist). The recipe is written for a stovetop pressure cooker. To revise for electric, set your PC to "brown" and brown the chicken thoroughly. THEN pour in the marinade on top. Set to 80 (full pressure) and I went for 15 minutes. This will be an all-time favorite in our house! Thanks to the Chef Shirley!!!
I marinated the chicken overnight in a freezer zip bag and used only 1/2 cup of the jam. Mine was a little dry, but my fault as I used only skinless boneless chicken breasts. I think next time I'll put some orange zest in the pot for cooking, AND compensate for the leanness of the chicken. When I try again, I'll come back and add the 5th star I'm sure it deserves!
(My [mother's] old PC had only a tray in the bottom--and my new electric one has a basket for cooking in or out of the liquid. Many recipes do not address this choice.)
I made this last night and it was very good. My family said it was a keeper. I did thicken the sauce with some cornstarch after I removed the chicken just to speed things up. I served it with steamed broccoli and jasmine rice