Raspberry Chicken
Recipes for the Pressure Cooker 1/2
1/2 cup sweet red wine
1/2 cup vinegar
1/2 to 1 raspberry jam (can be low sugar or
sugarless)
2 tablespoons soy sauce
2-3 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 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 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