Chicken With Duck Sauce Pressure Cooked Food

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DUCK SAUCE CHICKEN



Duck Sauce Chicken image

This 2-ingredient, easiest chicken is one of the best baked chicken dishes you are likely to make.

Provided by Jamie Geller

Categories     Main

Time 1h18m

Yield 4 Servings

Number Of Ingredients 2

1 chicken, about 3 1/2 pounds, cut into 8 pieces
1-1/4 cup duck sauce (Sweet & Sour)

Steps:

  • 1. Preheat oven to 375°F. Spray a 9 x 13-inch pan with non-stick cooking spray. 2. Rinse chicken and pat dry. Arrange in prepared pan. 3. Pour duck sauce liberally and evenly all over chicken. 4. Bake, uncovered, for 1 hour and 15 minutes, or until skin is crispy and brown. Chicken should look slightly blackened and barbecued. Photo credit: Melinda Strauss

Nutrition Facts :

PRESSURE COOKER CHICKEN WITH DUCK SAUCE RECIPE - (4/5)



Pressure Cooker Chicken with Duck Sauce Recipe - (4/5) image

Provided by tish3065

Number Of Ingredients 12

DUCK SAUCE:
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
1/4 cup apricot preserves
2 tablespoons white vinegar
1 1/2 teaspoons minced fresh ginger root
2 tablespoons honey

Steps:

  • 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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