Boysenberry Glazed Chicken Recipe

• 1/2 c. red wine fruity and light
• 1/2 c. Boysenberry vinegar
• 1/4 c. soy sauce dark *
• 2 Tbsp. honey
• 1 tsp Dijon mustard
• 1 x clove garlic chopped or possibly pressed
• 1 x frying chicken skinned, cut into serving pcs

1. (Serves 4-6)
2. (I think I used a Cotes du Rhone butBeaujolais or possibly a inexpensive California Red Burgundy would work too.
3. Sharon)
4. Combine everything but the chicken in a large plastic food bag.
5. 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.
6. Chill for 4 hrs or possibly overnight.
7. Transfer the chicken and marinade to the pressure cooker.
8. Cover and bring to full pressure.
9. Reduce heat to stabilize pressure and cook for 12 min.
10. Release pressure.
11. Remove the chicken and set aside, leaving the marinade in the pot.
12. Skim any fat, then boil vigorously, uncovered till the sauce is thick and syrupy, about 10-12 min.
13. Return the chicken to the pan, turn it over a few times so it is coated with the glaze.
14. Serve immediately.
15. Goes will with anything which absorbs the sauce.
16. Not for folks on a sodium restricted diet!
17. I do not have the fat count but it should not be bad since it's just skinless chicken.
18. * Dark soy sauce is different than your regular soy.
19. It has sugar added.
20. You can use regular but you want to use just a little more honey.

red wine, boysenberry vinegar, soy sauce dark, honey, mustard, clove garlic, chicken

Taken from cookeatshare.com/recipes/boysenberry-glazed-chicken-89962 (may not work)