RASPBERRY CHICKEN FOR THE PRESSURE COOKER
This is going to be the first recipe I make in my pressure cooker. Looks like a good combination of ingredients. Hope you and I like it. From Joanna White "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 zest."
Provided by Shirl
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients together except chicken and zest, stir until well combined.
- Taste and adjust sweetness to your personal preference.
- Pout mixture over chicken and let it marinate at least 4 hours, preferable 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 using cold water, 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 orange zest.
Nutrition Facts : Calories 655.5, Fat 34.9, SaturatedFat 10, Cholesterol 160.4, Sodium 681.5, Carbohydrate 37.8, Fiber 0.6, Sugar 28.4, Protein 38.9
RASPBERRY CHICKEN
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Nutritional Facts Serves
RASPBERRY CHICKEN
Raspberry Chicken is probably my most-requested main dish at potlucks. I don't mind making it often. It's quick to fix...and always gets "cleaned up"! There are many fruit growers in our area of Oregon, and my husband and I enjoy picking fresh ingredients for recipes like this when we can.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Coat chicken with flour. Melt butter with oil in large skillet. Brown chicken, turning once. Add broth and vinegar to the skillet., Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until chicken juices run clear. Remove chicken to serving platter and keep warm. Add cream to skillet. Bring to a boil. Boil for 2 minutes or until slightly thickened, stirring occasionally. Serve sauce with chicken.
Nutrition Facts :
SAUCY RASPBERRY CHICKEN
I first had this as a teenage babysitter, when the children's mom prepared it for us to eat while she was out. The kids loved it, and so did I! Now I make it for my own kids.
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- Place chicken in a 3-qt. slow cooker. In a small bowl, combine the spreadable fruit, soy sauce, mustard and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until meat is tender., Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
Nutrition Facts : Calories 337 calories, Fat 16g fat (4g saturated fat), Cholesterol 105mg cholesterol, Sodium 468mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 31g protein.
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PRESSURE COOKER CHICKEN BREASTS WITH RASPBERRY VINEGAR
From magicskillet.com
Cuisine AmericanTotal Time 16 minsCategory DinnerCalories 251 per serving
- Season chicken breast halves on both sides with salt and black pepper. Working in a batches,lightly brown chicken in hot oil on both sides. Remove from pressure cooker and transfer to a plate.
- Add chopped shallots to pressure cooker and cook,stirring a few times,until softened,for about 2 minutes. Pour in chicken broth and very carefully stir in raspberry vinegar. Scrape any browned bits from the bottom of pressure cooker.
- Close and lock pressure cooker. Switch the burner heat to high. When cooker reaches pressure,reduce heat to low. Set timer to cook for 6 minutes.
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