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.
Well, I haven’t figured that out yet, but I have made a slight dent in it by making cornbread and the latest polenta. I found this basic cheese polenta recipe on allrecipes.com and decided to try it out.
This was really very easy and very tasty. Luckily, I managed to find a time when there weren’t a lot of interruptions from the rest of the family because there is quite a bit of stirring involved. Another warning is that it recommends chilling for 4 hours before eating.
So, after allowing MY polenta to chill for a couple hours, I decided to fry it. I used my new Misto sprayer to spray the pan. This is my new favorite kitchen gadget. This photo was after flipping the polenta.
Then we cooked some chicken breasts, a large handful of spinach, 2 tomatoes, 1 cup of milk, 2 Tbl. of flour, and 1 Tbl. of italian spices in the pressure cooker (oregano, thyme, garlic, and basil). We actually used more milk and less flour, and it was too watery, so the above are my untested suggestions. Cooked them for about 12 minutes and voila!, dinner was ready.
The beauty of a pressure cooker is that it cooks things super fast. So, if you don’t have a pressure cooker, then I suggest cooking said items for about 30 minutes in a covered pot.
Really, the polenta made the meal with it’s slightly salty flavor.