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Thursday, August 11, 2011

Raspberry Chicken

While Jason is in the kitchen trying out another tasty recipe, I'm gonna talk about the wonderful chicken dinner we had last night. It was what the headline says, Raspberry Chicken. He used a recipe from "Recipes for the Pressure Cooker (revised edition)" by Joanna White, found on page 82. It was to DIE for! I loved it. It was so full of flavor and the meat just melted in your mouth. It is definitely a main dish to impress guests or if you just want to mix up the "everyday" chicken dish. Most everything we had on hand, except a few items, but they were part of our weekly grocery list.

Just a quick note. You will need a pressure cooker and this recipe needs time to marinate.

Here are the ingredients:

1/2 cup fruity red wine (we used a red sangria from a box...)
1/2 cup raspberry vinegar or red wine vinegar (red wine vinegar was on hand, so we used that)
1/2-1 cup raspberry jam (just your preference)
2 tablespoons soy sauce
2-3 tablespoons honey (from the local farmer's market)
1 teaspoon Dijon mustard
1 clove garlic, minced
1 chicken, 3-3 1/2 lb., cut into serving pieces and skinned (we used split chicken breasts)

These next two are both optional (we didn't use them but would if we were entertaining guests)

slivered fresh orange peel (zest) for garnish
fresh raspberries for garnish






Recipe:

In a bowl, combine wine, vinegar, jam, soy sauce, honey, mustard and garlic. Stir until well mixed. Taste and adjust sweetness.





Pour the mixture over the chicken and marinate for at least 4 hours, but preferably overnight, in the refrigerator (we did ours overnight).


After the marinate time is up, place the chicken and all the marinade in the pressure cooker and bring to a boil.




 Seal the pressure cooker, bring up to high pressure, reduce heat to stabilize pressure and cook for 12 minutes (for those of you not sure, you start the clock after the pressure is stabilized).





Remove the pressure cooker from the heat and release the pressure (Jason does this by taking off the "jiggler", but be careful not to burn yourself. He also says you can do this by placing the pot under cold running water. He prefers the latter).

Remove the chicken from the pot, leaving marinade in the cooker.





Boil marinade uncovered until it reaches desired thickness.





Pour the reduced sauce over the plated chicken and garnish (if using).





Serve and enjoy! We had ours with mashed sweet potatoes and fresh green beans. It almost reminded me of a miniature Thanksgiving dinner :)





This recipe is definitely going to be a repeat. Jason said it was super easy that we gave a 2 for ease of use. So when you are faced with the decision about how to make a chicken dish, think of this instead of the boring baked-steamed-grilled-boiled boring chicken that you make every other night. Because with just a touch of forethought, you can have an easy and mouth-watering dinner that is sure to please!

Enjoy!

~Carson~

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