Best Pressure Cooker Chicken With Duck Sauce Recipes

Chicken a La Lee - White Wine & Duck Sauce - Pressure Cooker image

Provided by KateL

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil (15 mL)
3 -3 1/2 lbs bone-in chicken pieces (1.3-1.6 kg)
salt & freshly ground black pepper
1/2 teaspoon paprika (2 mL)
1/2 teaspoon dried marjoram (2 mL)
1/4 cup dry white wine (60 mL)
1/4 cup reduced sodium low-fat chicken broth, preferably homemade
1/2 cup Chinese duck sauce (125 mL)

Steps:

In the pressure cooker, add oil and brown on all sides as many chicken pieces as will fit at one time without touching.
Remove chicken and reserve on a warm platter. Sprinkle with salt, pepper, paprika and marjoram.
Pour off the fat from the pressure cooker, and blot residual oil, but leave fond in pot. Deglaze with wine and stock.
Arrange the chicken on top. Brush with the duck sauce.
Secure the lid and bring to high pressure, then lower heat and cook 8-10 minutes for bone-in chicken breasts or 5-7 minutes for bone-in legs or thighs. (Begin timing once up to pressure.). (If using an electric pressure cooker, set for 10 minutes, adding 5-7 minutes if the chicken is frozen.).
Remove from heat. Allow pressure to drop by the quick release method or automatic release method recommended by your pressure cooker manual. Remove lid. (If using an electric pressure cooker, allow 10 minutes of natural release.).
Remove the chicken to a warm platter and boil down the sauce until it is thick and syrupy. Serve, spooning sauce over chicken.

Nutrition Facts : Calories 558.1, Fat 35, SaturatedFat 9.4, Cholesterol 155.2, Sodium 351.1, Carbohydrate 16.9, Fiber 0.4, Sugar 0.2, Protein 38.9

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.