Serves: 4
Total Calories: 907
Combine wine or grape juice, vinegar, soy sauce, honey, mustard, and garlic in a large resealable plastic food bag. Remove fat and skin from chicken. Place chicken parts in marinade, seal the bag, and turn it to coat each piece with marinade. Chill for at least 4 hours or overnight.
Pour contents of food bag into a pressure cooker, skimming off any accumulated fat. Lock lid and bring up to full pressure. Lower heat, while maintaining pressure, and cook for 12 minutes. Quick-release pressure. Remove chicken and set aside. To marinade, still in cooker, skim off any fat. Bring to a boil and boil vigorously, uncovered, for about 10-12 minutes or until it becomes thick and syrupy. Return chicken to cooker and coat with glaze. Cook 2 minutes. Serve immediately.
This Raspberry Chicken recipe is from the Cook'n Under Pressure Cookbook. Download this Cookbook today.
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