One of my favorite meals to make for company and Friday night meals is Apricot Glazed Cornish Game Hens. It always impresses! The Cornish Game Hens can be made in the oven or on the barbecue grill.
The recipe was written by Sunset Books, for the barbecue grill and years ago, I adapted it for the oven and now I have adapted for the Pressure Cooker, but I used chicken thighs. The chicken still needs to crisp up in the oven, so don’t forget to allow for the oven time.
It was the first meal that I cooked for a special date, years ago. I still cook this on the grill, but on raining or hot days, I use my Pressure Cooker.
I use just a couple of individual spices, but wanted to make things easier for you guys in case you did not have the spices on hand. Herbes de Provence is a suitable replacement.
Mix together the spices and season the chicken pieces and place inside the Pressure Cooker cooking pot.
Top your chicken with the butter and add some water. Since the chicken will need to crisp up in the oven, it is a good idea to heat up your oven now. Of course, you don’t have to finish it in the oven. If you are using boneless/skinless chicken, the oven is not necessary.
Remove the chicken thighs to a cast iron skillet or oven safe pan and dump out the liquid from the Pressure Cooker cooking pot. For the glaze, you will just heat it in your Pressure Cooker cooking pot.
If you don’t have or want to use an orange flavored liquor, like Grand Marnier or Triple-Sec, keep a little liquid in the cooking pot, rather than dumping it out.
Whisk the glaze ingredients around while simmering until it turns to mostly liquid, breaking up the chunks of apricots.
Remove the cooking pot from the Pressure Cookerand place it on a hot pad or trivet.
Flip over the chicken and brush on a thick coating of the Apricot Glaze and place back under the broiler. Once desired color is reached, remove the chicken from the oven and serve with Thai Triple Coconut Rice.
Kitchen Equipment and Esssentials
- Instant Pot Smart DUO60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
- Bellemain Porcelain Ramekins
- John Boos Maple Cutting Board with Groove
- Lodge 10.25″ Cast Iron Skillet
- 2 quart Slow Cooker
- Silicone BBQ Brush
Here is the handy printable recipe.
- 4 Chicken Thighs
- 3 Tablespoons Salted Butter, cut into pieces (reserve 1 teaspoon for Glaze)
- ¼ teaspoon dry Rosemary
- ¼ teaspoon dry Tarragon
- ⅛ teaspoon White Pepper
- 1 Tablespoon Lemon Juice
- ½ cup water
- ¼ cup Apricot Jam
- 1 Tablespoon Orange Liqueur, such as Grand Marnier or Triple-Sec
- Mix together Rosemary, Tarragon and White pepper and season chicken thighs. Place seasoned chicken thighs, skin side up, in Pressure Cooker cooking pot. Place pieces of butter on top of chicken and squeeze Lemon Juice over chicken. Pour in water.
- Lock on lid and Close Pressure Valve.
- Cook on High Heat for 9 minutes.
- When Beep sounds, allow a 15 minutes Natural Pressure Release.
- Remove chicken thighs to greased cast iron skillet or oven safe pan, skin side down.
- Dump out the liquid from the Pressure Cooker cooking pot.
- Turn on your oven's broiler to low.
- Select Sauté or Browning on your Pressure Cooker and add Apricot Jam, *Orange Liqueur and 1 teaspoon of butter. Whisk the Jam until it becomes liquid, about two minutes.
- Brush Apricot Glaze onto chicken and place under broiler for five minutes, or until Glaze is bubbling. Remove from oven, flip chicken and brush Glaze onto chicken skin and place back under broiler for five minutes, or until skin starts to char.
- Remove from oven, brush with the remainder of the Glaze and server with Coconut Rice.
If using Chicken Breasts, cook for 9 minutes under pressure