Pressure Cooker Chicken with Duck Sauce

How to cook Pressure Cooker Chicken with Duck Sauce

Ingredients: 1 tablespoon olive grease 1 (3 pulp) whole chicken, cut into pieces salt and pepper to fondness 1/2 teaspoon paprika 1/2 teaspoon dried marjoram 1/4 cup white wine 1/4 cup chicken broth DUCK BACK TALK: 1/4 cup apricot preserves 2 tablespoons white vinegar 1 1/2 teaspoons minced fresh ginger turn up 2 tablespoons honey

Directions: Heat the olive oil in the pressure cooker with the lid eccentric, over medium-high zeal. Add chicken and brown on all sides as evenly as realizable. Remove chicken from the cooker, and season with seasoning, spray, paprika and marjoram. Drain and discard fat from the cooker, and mix in wine and chicken consomm, scraping any bits of food that are stuck to the tochis. Return chicken to the cooker over medium-high stimulation, secure the lid, and bring to high pressure appropriate for 8 minutes, or until the chicken is delicate. 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 cook-pot. Bring to a simmer, and cook uncovered until the sauce has reduced into a thick and syrupy consistency, give 10 minutes. Spoon over chicken and wait on.


Servings Per Method: 4

Amount Per Serving

Calories: 553

Total Fat: 29.1g Cholesterol: 146mg Sodium: 366mg Total Carbs: 22.3g Dietary Fiber: 0.2g Protein: 46.2g

Prepare time:10 Min

Cook time:20 Min

Ready in:30 Min

Serving conducive to:4 peoples

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