Boysenberry Glazed Chicken Recipe

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   (Serves 4-6)

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   (I think I used a Cotes du Rhone butBeaujolais or possibly a inexpensive California Red Burgundy would work too.

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   Sharon)

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   Combine everything but the chicken in a large plastic food bag.

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   Add in the chicken to the marinade, seal the bag and turn in over a few times to get the chicken well-coated with the marinade.

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   Chill for 4 hrs or possibly overnight.

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   Transfer the chicken and marinade to the pressure cooker.

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   Cover and bring to full pressure.

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   Reduce heat to stabilize pressure and cook for 12 min.

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    Release pressure.

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    Remove the chicken and set aside, leaving the marinade in the pot.

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    Skim any fat, then boil vigorously, uncovered till the sauce is thick and syrupy, about 10-12 min.

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    Return the chicken to the pan, turn it over a few times so it is coated with the glaze.

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    Serve immediately.

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    Goes will with anything which absorbs the sauce.

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    Not for folks on a sodium restricted diet!

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    I do not have the fat count but it should not be bad since it's just skinless chicken.

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    * Dark soy sauce is different than your regular soy.

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    It has sugar added.

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    You can use regular but you want to use just a little more honey.

* Per serving · 4 servings · Values may vary.