Chicken a La Lee - White Wine & Duck Sauce - Pressure Cooker

Entered for safe-keeping, adapted from fastcooking.ca. (which promotes Fagor pressure cookers). For duck sauce, try Chinese Duck Sauce, or Duck Sauce - from Scratch, or Duck Sauce. The recipe recommended the combination of apricot preserves, white vinegar, honey and crushed hot red pepper flakes. White rice and stir-fried broccoli would be good sides for this. A 6-quart or larger pressure cooker should be big enough.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil (15 mL)
• 3 -3 1⁄2 lbs  bone-in chicken pieces (1.3-1.6 kg)
•  salt & freshly ground black pepper
• 1⁄2 teaspoon paprika (2 mL)
• 1⁄2 teaspoon dried marjoram (2 mL)
• 1⁄4 cup dry white wine (60 mL)
• 1⁄4 cup  reduced sodium  low-fat chicken broth, preferably homemade
• 1⁄2 cup  Chinese duck sauce (125 mL)

Directions

1. In the pressure cooker, add oil and brown on all sides as many chicken pieces as will fit at one time without touching.
2. Remove chicken and reserve on a warm platter. Sprinkle with salt, pepper, paprika and marjoram.
3. Pour off the fat from the pressure cooker, and blot residual oil, but leave fond in pot. Deglaze with wine and stock.
4. Arrange the chicken on top. Brush with the duck sauce.
5. Secure the lid and bring to high pressure, then lower heat and cook 8-10 minutes for bone-in chicken breasts or 5-7 minutes for bone-in legs or thighs. (Begin timing once up to pressure.). (If using an electric pressure cooker, set for 10 minutes, adding 5-7 minutes if the chicken is frozen.).
6. Remove from heat. Allow pressure to drop by the quick release method or automatic release method recommended by your pressure cooker manual. Remove lid. (If using an electric pressure cooker, allow 10 minutes of natural release.).
7. Remove the chicken to a warm platter and boil down the sauce until it is thick and syrupy. Serve, spooning sauce over chicken.