Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Honey | 1 tbsp (21g) | 64 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Currant | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup red sweet wine
- ½ cup white vinegar
- 1 cup currant preserves
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 teaspoon of Dijon mustard
- 2 to 3 lbs of fryer chicken cut up in pieces and skinless
Directions
In a plastic sealable bag combine all ingredients except chicken.
Blend to combine.
Add chicken to blended ingredients and coat chicken thoroughly.
Marinate for 4 to 6 hours.
Remove chicken and marinate from bag and place into the pressure cooker.
Cook on high pressure for 10 to 12 minutes.
Use rapid pressure release.
Serve chicken while warm spooning the sauce over the chicken.
Note: Double the sauce ingredients if you want and use it over rice its fine!
Category:Pressure Cooker Recipes
Category:Chicken Recipes
Category:Currant Recipes