Instructions: (Serves 4-6)

(I think I used a Cotes du Rhone but
Beaujolais or a inexpensive California Red Burgundy would work too. Sharon)

Combine everything but the chicken in a large plastic food bag. Add the chicken to the marinade, seal the bag and turn in over a few times to get the chicken well-coated with the marinade. Refrigerate for 4 hours or overnight.

Transfer the chicken and marinade to the pressure cooker. Cover and bring to full pressure. Reduce heat to stabilize pressure and cook for 12 minutes. Release pressure. Remove the chicken and set aside, leaving the marinade in the pot. Skim any fat, then boil vigorously, uncovered until the sauce is thick and syrupy, about 10-12 minutes. Return the chicken to the pan, turn it over a few times so it is coated with the glaze.

Serve immediately. Goes will with anything that absorbs the sauce. Not for folks on a sodium restricted diet! I dont have the fat count but it shouldnt be bad since its just skinless chicken.

* Dark soy sauce is different than your regular soy. It has sugar added.

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

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