My friend Penny sent me this recipe at the end of April, and I'm a little bit embarrassed that it took me this long to make it. I finally got around to it today, and everyone in our house devoured it. Three of us might have even picked our bowls up to drink the sauce when we were done. Maybe.
In any event, the recipe she sent me was for a crockpot, but I adapted it for my pressure cooker. I'll include the directions for switching it back to crockpot in the notes.
- 2 teaspoons garlic powder
- 2 teaspoons dried crushed rosemary
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons dried minced onion or onion powder
- 4 cloves fresh garlic (minced)
- 2 Tablespoons extra virgin olive oil
- ¾ cup fruit based balsamic vinegar (I used pomegranate)
- 2-3 Tablespoons Penzey's Raspberry Enlightenment (found here or at your local Penzey's store)
- 1-1½ pounds boneless, skinless chicken thighs or breasts
- Rinse the chicken and pat dry. Trim fat and cut into bite-sized pieces.
- Mix dry spices with Raspberry Enlightenment in a small bowl to make a paste.
- Heat oil in pressure cooker over high heat, until shimmering. Put chicken in oil and cook until browned.
- Reduce heat to medium, add garlic, and cook for about 1 minute, stirring frequently.
- Add spice paste and stir until chicken is evenly coated.
- Add balsamic vinegar, stir, and cover.
- Bring to high pressure, then reduce heat and cook at high pressure for 8-10 minutes.
- Release pressure, stir, and serve!
Crockpot recipe: Rinse the chicken and pat dry. Pour the olive oil in the bottom of the crock pot and put in the fresh minced garlic. Mix up the dry spices into a rub, and mix in the Raspberry Enlightenment to make kind of a paste. Rub it all over the chicken and put the chicken in the crock pot. Pour the balsamic vinegar over the chicken. Cook on low 5-7 hours.