Reviewed: Feb. 12, 2012

Not too hard and tasty sauce. Used a bone in chicken leg (on sale this week) and cooked it for 2 extra mins. Followed authors follow up and cooked sauce under pressure. Used apricot jam (100%fruit) and ginger powder. Would make this again.

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Reviewer:

jess in NY

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Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

Living In: Long Island, New York, USA

Reviewed: Jan. 13, 2012

Dish was excellent. Might recommend dropping cook time on chicken down 1 minute, but Duck Sauce was incredible. Thanks for the great dish!

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Reviewer:

uno340

Reviewed: Jun. 7, 2011

Cooked as written except doubled the sauce recipe and poured the sauce over the browned chicken before cooking in the pressure cooker. The flavors were wonderful and the chicken was tender and juicy. My husband and I both agreed that the skin and bone on the chicked did not add anything to the dish and browned boneless, skinless chicken breasts would be just as good. I will try that next time. A great go to pressure cooker dish...I fixed it on a day when it was 102 degrees outside. The kitchen stayed cool and we had a wonderful meal in a matter of minutes. Served over brown rice. Oh, I had to add some cornstarch to the juices as it still wasn't thickening after 10 minutes of simmering in the cooker on the brown mode.

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Reviewer:

Cabinluvn

Cooking Level: Expert

Home Town: Jackson, Michigan, USA

Living In: Bangor, Wisconsin, USA

Reviewed: Jan. 15, 2011

This review is for those using a pressure cooker for the first time. This was the first pressure cooker recipe that I used at it turned out great! The only catch is that you have to brown the meat first, but this is the case w/ many pressure cooker dishes. Consider wearing an oven mitten to protect your arm from the popping grease. Because I used chx breast and wings, I could have browned them quicker in a separate skillet. But, if you're just using the pieces from a whole chx according to the recipe, just use the pressure cooker. Hope this helps!

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Reviewer:

CHESAHNA

Home Town: Los Angeles, California, USA

Reviewed: Jan. 1, 2011

Very bland. Too soupy. I had to boil off 1 - 1.5 cups of the water after releasing pressure. It is missing something, but I don't know what it is.

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Reviewer:

Jen4700

Reviewed: Aug. 17, 2010

My best friend decided to bring me a plate of dinner.. It was absolutely fantastic. My daughter and i enjoyed it so much we will be making this for dinner often. My friend did substitute the wine with apple juice... I highly recommend this recipe to everyone

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Reviewer:

smurfette

Cooking Level: Intermediate

Reviewed: Feb. 15, 2010

Fantastic!

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Reviewer:

PIZZAMAN75

Reviewed: Oct. 26, 2009

Easy and good. I used skinless chicken breast and they came out tender. Husband sopped up the left over sauce, he never does this.

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Reviewer:

cowgirls8

Reviewed: Sep. 23, 2009

Can't speak for the chicken but I made the duck sauce, exactly as directed, and it came out excellent. Used it as a dipping sauce for no-fry crab rangoons found on this site. Awesome!

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Reviewer:

azrefugee

Reviewed: May 18, 2009

Very good and Very easy... Make sure to atleast double the sauce, perhaps even triple it and be sure to cook the chicken in the sauce. Then thicken it after the chicken is done.

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