- 1/2 cup sweet red wine
- 1/2 cup vinegar
- 1/2 cup raspberry jam (1/2 to 1) (can be low sugar or sugarless)
- 2 tablespoons soy sauce
- 2 tablespoons honey - (to 3)
- 1 teaspoon Dijon mustard
- 1 garlic clove minced
- 1 frying chicken skinned, and cut into pieces
- Orange zest strips for garnish
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).
This recipe yields 3 to 4 servings.