Glazed Honey and Currant Chicken

Heres another recipe from the new qvc cookbook:

INGREDIENTS: 1/2 cup red sweet wine 1/2 cup white vinegar 1 cup current 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

PREPARATION: 1. In a plastic sealable bag combine all ingredients except chicken. Blend to combine. 2. Add chicken to blended ingredients and coat chicken thoroughly. Marinate for 4 to 6 hours. 3. Remove chicken and marinate from bag and place into the pressure cooker. 4. Cook on high pressure for 10 to 12 minutes. 5. Use rapid pressure release. 6. Serve chicken while warm spooning the sauce over the chicken.

NOTE: Double the sauce ingedients if you want and use it over rice its fine!

Contributed by:

 * PressureCookerRecipes Y-Group