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Pressure Cooker Chicken with Duck Sauce

SUBMITTED BY: DEBMCE4      PHOTO BY: BRENT

"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."
PREP TIME  10 Min
COOK TIME  20 Min
READY IN  30 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 (3 pound) whole chicken, cut into pieces
  • salt and pepper to taste
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried marjoram
  • 1/4 cup white wine
  • 1/4 cup chicken broth
  • DUCK SAUCE:
  • 1/4 cup apricot preserves
  • 2 tablespoons white vinegar
  • 1 1/2 teaspoons minced fresh ginger root
  • 2 tablespoons honey

DIRECTIONS

  1. 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.
  2. 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).
  3. 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 13, 2004 by DEBMCE4
Hi, I am the submitter of this recipe and I noticed that this was not posted exactly as I had submitted it, this could effect the flavor. When you put the chicken back in the cooker pour the duck sauce over it and follow directions. After the chicken is cooked, remove it and boil the sauce until it is thick and syrupy.

12 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 25, 2003 by IHAVE5CATS
this recipe was wonderful and so easy. the sauce tasted even beter on the leftovers the next day. thanks for sharing it.

9 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 31, 2004 by SME03
This is awesome. My family raved over this. The chicken was soooo tender and moist and the sauce just took it to another level. Extremely easy. Will definitely be making this often.

4 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 551

  • Total Fat: 29.2g
  • Cholesterol: 146mg
  • Sodium: 357mg
  • Total Carbs: 22g
  •     Dietary Fiber: 0.4g
  • Protein: 46.3g

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