That's Why They Are Called Pullets
Apr. 28th, 2019 11:33 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Balsamic/Pepper Pulled Chicken.
3/4 cup chicken broth (I used house-made stock)
1/4 cup balsamic vinegar
1/4 cup strawberry jam (I used house-made)
1 Tbsp Dijon mustard
1 Tbsp ground black pepper
1 tsp salt
no garlic (Ha! I used... more.)
2.5 lbs boneless skinless chicken thighs
1 sprig rosemary
Mix the broth, vinegar, jam, mustard, pepper, salt, and garlic in an Instant Pot cooker until the jam dissolves. Add the chicken and toss well to coat. Tuck the rosemary sprig in the mix and lock the lid on. Cook at high pressure for 20 minutes. Allow to return to normal pressure for 20 minutes with the "keep warm" setting off.
Discard the rosemary sprig. Shred the meat with two forks in the pot, then stir well to coat with sauce. Let the chicken absorb the sauce for 5 minutes. Serve with a radicchio-cucumber salad.
What worked: It was fine, if not overly exciting. The bitter of the radicchio went nicely with the spicy/sweet sauce. We soaked up some of the excess sauce with millet, which was okay.
What didn't: I had about 1.5 lbs chicken, so there was too much sauce and it was highly peppery. I liked it, but it was a bit too much for the wife.
Will I make it again? I might, but it won't be a regular go-to.
3/4 cup chicken broth (I used house-made stock)
1/4 cup balsamic vinegar
1/4 cup strawberry jam (I used house-made)
1 Tbsp Dijon mustard
1 Tbsp ground black pepper
1 tsp salt
no garlic (Ha! I used... more.)
2.5 lbs boneless skinless chicken thighs
1 sprig rosemary
Mix the broth, vinegar, jam, mustard, pepper, salt, and garlic in an Instant Pot cooker until the jam dissolves. Add the chicken and toss well to coat. Tuck the rosemary sprig in the mix and lock the lid on. Cook at high pressure for 20 minutes. Allow to return to normal pressure for 20 minutes with the "keep warm" setting off.
Discard the rosemary sprig. Shred the meat with two forks in the pot, then stir well to coat with sauce. Let the chicken absorb the sauce for 5 minutes. Serve with a radicchio-cucumber salad.
What worked: It was fine, if not overly exciting. The bitter of the radicchio went nicely with the spicy/sweet sauce. We soaked up some of the excess sauce with millet, which was okay.
What didn't: I had about 1.5 lbs chicken, so there was too much sauce and it was highly peppery. I liked it, but it was a bit too much for the wife.
Will I make it again? I might, but it won't be a regular go-to.
