Chicken With Duck Sauce Recipes

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PRESSURE COOKER CHICKEN WITH DUCK SAUCE



Pressure Cooker Chicken with Duck Sauce image

This is an easy to make Asian inspired recipe for chicken in a pressure cooker. It has a subtle sweet and sour taste to it. Serve over white rice with a side of stir fried broccoli.

Provided by DEBMCE4

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
1 (3 pound) whole chicken, cut into pieces
salt and pepper to taste
½ teaspoon paprika
½ teaspoon dried marjoram
¼ cup white wine
¼ cup chicken broth
¼ cup apricot preserves
2 tablespoons white vinegar
1 ½ teaspoons minced fresh ginger root
2 tablespoons honey

Steps:

  • Heat the olive oil in the pressure cooker with the lid off, over medium-high heat. Add chicken and brown on all sides as evenly as possible. Remove chicken from the cooker, and season with salt, pepper, paprika and marjoram. Drain and discard fat from the cooker, and mix in wine and chicken broth, scraping any bits of food that are stuck to the bottom.
  • Return chicken to the cooker over medium-high heat, secure the lid, and bring to high pressure for 8 minutes, or until the chicken is tender. Reduce pressure before opening the lid. The internal temperature of the chicken meat should be at 180 degrees F (82 degrees C).
  • Remove chicken to a serving dish, and add the apricot preserves, vinegar, ginger and honey to the pot. Bring to a boil, and cook uncovered until the sauce has reduced into a thick and syrupy consistency, about 10 minutes. Spoon over chicken and serve.

Nutrition Facts : Calories 551.7 calories, Carbohydrate 22.3 g, Cholesterol 145.5 mg, Fat 29.1 g, Fiber 0.2 g, Protein 46.1 g, SaturatedFat 7.6 g, Sodium 294.7 mg, Sugar 17.5 g

YUMMY BAKED CHICKEN THIGHS IN TANGY SAUCE



Yummy Baked Chicken Thighs in Tangy Sauce image

Another delicious recipe my mother makes and I finally got the recipe for. Tender chicken thighs and tangy sauce are perfect served over rice. Adults and kids alike will love this! Enjoy!

Provided by SeattleSun

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 2h15m

Yield 6

Number Of Ingredients 13

1 cup ketchup
½ cup water
⅓ cup apple cider vinegar
¼ cup butter, melted
1 onion, chopped
1 tablespoon paprika
1 tablespoon white sugar
1 tablespoon Worcestershire sauce
1 teaspoon prepared mustard
1 teaspoon salt
½ teaspoon ground black pepper
1 dash steak sauce (such as A.1.®)
3 pounds skinless chicken thighs

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Whisk ketchup, water, vinegar, butter, onion, paprika, sugar, Worcestershire sauce, mustard, salt, pepper, and steak sauce together in a saucepan. Bring to a simmer; cook 5 minutes, stirring occasionally, for flavors to blend.
  • Spread chicken thighs in a single layer in a baking dish. Pour sauce over chicken thighs.
  • Bake chicken in the preheated oven until thighs are cooked through and sauce is bubbling, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 506.9 calories, Carbohydrate 15.4 g, Cholesterol 161.7 mg, Fat 31.5 g, Fiber 0.9 g, Protein 39.3 g, SaturatedFat 11.5 g, Sodium 1057.7 mg, Sugar 12.4 g

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