Succulent Chicken with Apricot Sauce

    30 min

    A whole chicken is cut into pieces and cooked in a pressure cooker, it's then served with a slightly sweet, slightly tangy apricot sauce. It's quick and simple and delicious with rice and a side of fresh steamed vegetables

    44 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 (1.35kg) whole chicken, cut into pieces
    • salt and pepper or to taste
    • 1/2 teaspoon paprika
    • 1/2 teaspoon dried marjoram
    • 4 tablespoons white wine
    • 4 tablespoons chicken stock
    • SAUCE
    • 4 tablespoons apricot jam
    • 2 tablespoons malt vinegar
    • 1 1/2 teaspoons finely chopped root ginger
    • 2 tablespoons honey

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    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 stock, 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 82 degrees C.
    3. Remove chicken to a serving plate and add the apricot jam, vinegar, ginger and honey to the pan. Bring to the boil and cook uncovered until the sauce has reduced into a thick and syrupy consistency, about 10 minutes. Spoon over chicken and serve.

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    Reviews in English (38)


    Hi, I am the submitter of this recipe and I noticed that this was not posted exactly as I had submitted it, this could effect the flavor. When you put the chicken back in the cooker pour the duck sauce over it and follow directions. After the chicken is cooked, remove it and boil the sauce until it is thick and syrupy.  -  13 Aug 2004  (Review from Allrecipes US | Canada)


    This was absolutely DELICIOUS! The only reason I didn't give it FIVE stars was because I was swearing I'd never make it again when I was in the browning-the-chicken step. That oil pops like crazy, and the pressure cooker is deep, so you have to get your hand down in there to turn it, which leads to burns. I discovered using a flat spatula (pancake flipper type) was easier since it has a longer handle, and you can quickly loosen the chicken pieces from the bottom of the pan. I might consider doing the browning in a skillet first, then transferring everything to the pressure cooker. Besides that technicality, it was AMAZING. My kids and husband ate it all and practically licked the plate. Thanks for a great recipe!  -  07 Nov 2006  (Review from Allrecipes US | Canada)


    this recipe was wonderful and so easy. the sauce tasted even beter on the leftovers the next day. thanks for sharing it.  -  22 Apr 2003  (Review from Allrecipes US | Canada)