Raspberry Chicken

I was determined to make a savory raspberry dish because I loved the apricot chicken I made about a month ago.  I could not find a recipe that used fresh raspberries with chicken.  They all used raspberry jam.  So I just mashed up some raspberries and called it jam.  The flavor was great.  Definitely tasted the raspberry, but it wasn’t sweet.

This is a pressure cooker recipe, but you can cook on stove.  I’d put it in a covered pot on the stove top at low to medium heat, and let it simmer until the chicken is cooked through.

I’m posting a picture but it’s really not much to look at.  I served it with broccoli, but the broccoli didn’t make it into the picture!

  • 1/2 cup red wine
  • 1/2 cup vinegar
  • 1/2 to 1 cup raspberry “jam”
  • 2 tablespoons soy sauce
  • 2 to 3 tablespoons honey
  • 1 clove garlic, minced
  • 1.5 lb chicken breast

Mix together red wine, vinegar, raspberry jam, soy sauce, honey, and garlic. Stir until well combined. Taste and adjust sweetness to your personal preference. Pour mixture over chicken and let it marinate at least 4 hours (preferably overnight) in the refrigerator.
Cook in pressure cooker on high for 12-15 minutes.   If a thicker sauce is desired, boil sauce in uncovered pot until it thickens.
Enjoy!

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