Delicious Chicken a La Lee: A Must-Try Recipe!

Bonjour dear foodies and wine enthusiasts!

As a sommelier, I love pairing the right wine with different dishes to elevate the overall dining experience. And when it comes to cooking, using a good wine in your recipes can make all the difference in taste, aroma, and texture. That’s why I’m delighted to share my all-time favorite recipe that features a classic ingredient that you might have overlooked in your kitchen – dry white wine.

Introducing my chicken a la Lee, a succulent and flavorful dish that combines tender chicken pieces with a sweet and tangy duck sauce, all infused with the soothing notes of a dry white wine. If you are new to using wine in your cooking or hesitant about trying new recipes, don’t worry, because this pressure cooker recipe is perfect for beginners.

Let the pressure cooker do the work for you, infusing all the flavors of the ingredients into one delicious dish. With just a few simple steps and minimal preparation time, you’ll have an impressive dish that’s sure to impress your family and guests alike.

So grab a bottle of your favorite dry white wine and let’s get started on this wonderful culinary journey together. I guarantee that by the end of this recipe article, you’ll be eagerly waiting to cook this chicken a la Lee tonight!

Why You’ll Love This Recipe

Chicken a La Lee - White Wine & Duck Sauce - Pressure Cooker
Chicken a La Lee – White Wine & Duck Sauce – Pressure Cooker

If you’re always on the lookout for quick and easy dishes to cook for dinner, then you’ll love this Chicken A La Lee recipe made with white wine and duck sauce. With a pressure cooker, you can have a delicious and flavorful meal in no time.

One of the reasons why you’ll love this recipe is that it only requires a handful of ingredients that you probably already have in your kitchen, such as chicken pieces, olive oil, white wine, duck sauce, paprika, and dried marjoram. This means that you won’t have to worry about going out to buy special ingredients just to make this dish.

Moreover, the pressure cooker method allows you to cook chicken perfectly without overcooking it or drying it out — even chicken breast! Not only that, but it saves time since cooking under pressure cuts down cooking time significantly. You can cut your cooking time for chicken from an hour to roughly 20 minutes.

Another reason why you’ll love this recipe is its versatility. You can change up the dish by adding different herbs or spices to the chicken pieces or substituting the duck sauce with another mother sauce like creamy chanterelle sauce. You can also pair it with different sides depending on your preference, such as white rice or wild rice soup.

Lastly, this recipe will impress your guests because of its complex flavors thanks to its use of dry white wine and duck sauce.There’s something luxurious about serving dinner guests food cooked with wine.

In conclusion, whether you’re pressed for time or looking to impress some house guests with a gourmet meal, this Chicken A La Lee recipe made with white wine and duck sauce is one that should be added to your list of go-to dishes!

Ingredient List

“Succulent chicken drenched in Lee’s secret duck sauce”

Here are the ingredients needed to make Chicken a La Lee with White Wine & Duck Sauce using a Pressure Cooker:

  • Chicken pieces (use bone-in chicken for better flavor) – 3 1/2 lbs
  • Olive oil – 1 tablespoon
  • Dry white wine – 1/2 cup
  • Duck sauce (store-bought or homemade) – 1/3 cup
  • Paprika – 2 teaspoons
  • Dried marjoram – 1 1/2 teaspoons

For the duck sauce recipe, click here.

Optional sides:
– White rice
– Creamy chanterelle sauce (click here for recipe)
– Chicken and wild rice soup (click here for recipe)

Note: If using a slow cooker or Instant Pot, adjust cooking times according to manufacturer instructions.

The Recipe How-To

“A dinner that tastes like it took hours, but only took minutes in the pressure cooker”

Now that we’re familiar with the ingredients, let’s dive into the recipe itself.

Step 1: Season the Chicken

In your pressure cooker, combine 2 teaspoons of dried marjoram and 2 teaspoons of paprika. Add 3 1/2 pounds of chicken pieces and sprinkle with salt and pepper. Toss to coat.

Step 2: Cook the Chicken

Select the “Saute” function on your pressure cooker and heat 1 tablespoon of olive oil. Once hot, add the chicken pieces and brown on all sides. This should take approximately 10 minutes. Once browned, remove the chicken from the pot and set aside.

Step 3: Make the Sauce

Add 1/2 cup of dry white wine to the pot and use a wooden spoon to scrape up the browned bits from the bottom. This will help to build flavor in the sauce later on.

Next, stir in 1 cup of duck sauce and 1/4 cup of red wine vinegar. Let the mixture come to a simmer while you continue to stir.

Step 4: Pressure Cook

Return the chicken to the pot, making sure each piece is coated in sauce. Set your pressure cooker to “High Pressure” for 15 minutes, making sure that it is set to “Sealing” rather than “Venting.”

Once finished cooking, use a quick release method by turning your vent to “Venting.” Remove your chicken once safe.

Step 5: Serve!

Serve alongside cooked white rice and pour extra sauce over each piece. Enjoy!

Substitutions and Variations

“Experience an explosion of flavors with each bite”

If you’re looking to switch things up with this recipe, there are plenty of substitutions and variations to try out.

– Chicken: This recipe calls for chicken pieces, but you can use chicken breasts or thighs if you prefer. Just be sure to adjust the cooking time accordingly for the pressure cooker.

– Wine: The dry white wine adds a delicious depth of flavor to this dish, but if you don’t have any on hand, you can substitute it with white wine vinegar or chicken broth.

– Duck Sauce: If you don’t have duck sauce available, you can substitute it with hoisin sauce or plum sauce.

– Paprika: Paprika adds a beautiful color and smoky flavor to this dish. You can use smoked paprika or regular paprika depending on your preference.

– Creamy Chanterelle Sauce: For an extra touch of luxury, add a creamy chanterelle sauce to your chicken a la Lee. Simply sauté some chanterelle mushrooms in butter and garlic, then add cream and simmer until thickened. Pour over your chicken before serving.

– Slow Cooker: Don’t have a pressure cooker? No problem! You can easily adapt this recipe for a slow cooker by cooking on low heat for 6-8 hours or on high heat for 3-4 hours.

– Rice: This recipe pairs perfectly with white rice, but if you’re looking for something different, try using wild rice. It adds a nutty flavor and is a great addition to soup dishes.

With so many substitutions and variations available, this recipe is versatile and perfect for any occasion.

Serving and Pairing

“A dish that’s sure to impress even the pickiest of eaters”

This Chicken a La Lee with White Wine and Duck Sauce has a rich and complex flavor profile that pairs beautifully with certain side dishes and drinks.

Firstly, I recommend serving this dish with white rice to balance out the bold flavors of the chicken and the creamy chanterelle sauce. Wild rice soup would also be a great option.

For pairing, an excellent choice would be a dry white wine such as Chardonnay or Pinot Grigio to complement the acidity and sweetness of the duck sauce. The splash of white wine in the recipe also adds depth to the overall flavor profile.

If you prefer beer, go for a lager, pale ale or pilsner as they will complement the flavors well. Cocktails can also work well depending on your preference, but lighter spirits like gin, vodka and light rum are recommended.

Overall, this dish is versatile enough to pair with several side dishes and drinks depending on your taste preference.

Make-Ahead, Storing and Reheating

“Get ready to lick your plate clean with this irresistible chicken recipe”

This Chicken a La Lee recipe is perfect for meal prepping and making ahead of time. You can store the cooked chicken in the refrigerator for up to three days, or in the freezer for up to three months. Simply divide the chicken into individual portions and store them in airtight containers or freezer-safe bags.

To reheat the chicken, you can use a microwave or an oven. If using a microwave, make sure to cover the container with a lid or microwave-safe plastic wrap to prevent the chicken from drying out. Heat for 1-2 minutes, or until hot all the way through.

If reheating in the oven, place the chicken in an oven-safe dish and cover it with foil. Preheat your oven to 350°F (175°C) and bake for 10-15 minutes, or until heated through.

You can also use this recipe as a base for other dishes. For example, you can shred the cooked chicken and use it as a filling for tacos or sandwiches. You can also add it to soups or stews for added protein and flavor.

Overall, this recipe is versatile and easy to make ahead of time. It’s perfect for busy weeknights or for meal prepping on the weekends.

Tips for Perfect Results

“A perfect fusion of East meets West in every bite”

One of the challenges when cooking chicken in a pressure cooker is avoiding overcooking. This can be especially true when using chicken breast pieces that can dry out quickly under high pressure. That being said, I have a few tips to help you achieve perfectly cooked chicken for your Chicken a La Lee recipe.

Firstly, make sure to brown the chicken well on all sides in the olive oil before pressure cooking. This will help lock in the juices and flavor, ensuring your chicken remains moist and tender.

Secondly, when it comes to cooking with wine, always choose a dry white wine. Avoid sweet wines as they can overpower the savory flavors of the dish.

Thirdly, sprinkle in some dried marjoram and paprika to add depth and complexity of flavor to your sauce. These two ingredients are magic-makers when it comes to seasoning poultry.

Next, be sure to deglaze the pan after browning the chicken with a splash of white wine vinegar, scraping up any bits or residue left behind from frying. This will create an even more flavorful base for the sauce.

Lastly, resist the temptation to open the pressure cooker immediately after the cook time is up. Allow for a natural release or quick release just as directed by your appliance manual to allow for the flavors to meld together properly.

By following these simple tips, you’ll be able to create a mouth-watering dish that’s sure to impress any guest at your table. Enjoy!


Now, moving on to frequently asked questions about the recipe, so that you can confidently prepare this dish without any confusion or doubts.

Can you overcook chicken in a pressure cooker?

Cooking a chicken breast in a pressure cooker can be a tricky task, as it is difficult to gauge the temperature and check for doneness while cooking. I learned this lesson the hard way when I accidentally overcooked my chicken breast to a temperature of over 200°F.

Does white wine tenderize chicken?

Wine can serve as a versatile ingredient in cooking. Its acidic composition makes it an excellent meat tenderizer when used in marinades. It can also elevate the flavor profile of a dish in various ways such as being used to deglaze a pan, reducing into a sauce, or even as a steaming liquid.

What is the best white wine to cook chicken with?

Whenever I need a cooking wine, I always turn to either sauvignon blanc or chardonnay. While sauvignon blanc has a crisp taste, chardonnay has a more full-bodied flavor. However, when added as ingredients in a dish, their subtle tastes are not as distinct.

How to cook chicken in an electric pressure cooker?

To cook chicken breasts in a pressure cooker, simply place them in the pot and add water. For fresh chicken breasts, cook them for 8 minutes under high pressure and use the quick release method to open the lid. If starting with frozen chicken, cook for 10 minutes under high pressure and use the same quick release method. It’s a quick and easy way to prepare tender and juicy chicken for any meal.

Bottom Line

In conclusion, if you’re looking for an easy and tasty dish that will take your taste buds on a savory journey, then look no further than Chicken a La Lee. Thanks to the pressure cooker, it is ready in just a fraction of the time compared to traditional slow-cooked chicken dishes. The combination of dry white wine and duck sauce adds a unique and delightful flavor that will keep you coming back for more.

I hope this recipe has inspired you to try something new and delicious in your kitchen. Don’t shy away from experimenting with variations, such as substituting chicken breast with bone-in chicken pieces, or pairing it with white rice or wild rice soup. And if you’re feeling fancy, elevate the dish by serving it with a creamy chanterelle sauce.

This recipe is proof that great dishes don’t always require complex mother sauces or elaborate cooking techniques. Sometimes, all it takes is a splash of white wine and a few pantry staples to create something truly magnificent. So go ahead and give it a shot! Happy cooking.

Chicken a La Lee - White Wine & Duck Sauce - Pressure Cooker

Chicken a La Lee - White Wine & Duck Sauce - Pressure Cooker Recipe

Entered for safe-keeping, adapted from (which promotes Fagor pressure cookers). For duck sauce, try Recipe #213499, or Recipe #130284, or Recipe #10333. The recipe recommended the combination of apricot preserves, white vinegar, honey and crushed hot red pepper flakes. White rice and stir-fried broccoli would be good sides for this. A 6-quart or larger pressure cooker should be big enough.
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Prep Time 5 mins
Cook Time 20 mins
Course Main Course
Cuisine Fusion
Calories 558.1 kcal


  • 1 tablespoon olive oil (15 mL)
  • 3 -3 1/2 lbs bone-in chicken pieces (1.3-1.6 kg)
  • salt & freshly ground black pepper
  • 1/2 teaspoon paprika (2 mL)
  • 1/2 teaspoon dried marjoram (2 mL)
  • 1/4 cup dry white wine (60 mL)
  • 1/4 cup reduced sodium low-fat chicken broth, preferably homemade
  • 1/2 cup Chinese duck sauce (125 mL)


  • In the pressure cooker, add oil and brown on all sides as many chicken pieces as will fit at one time without touching.
  • Remove chicken and reserve on a warm platter. Sprinkle with salt, pepper, paprika and marjoram.
  • Pour off the fat from the pressure cooker, and blot residual oil, but leave fond in pot. Deglaze with wine and stock.
  • Arrange the chicken on top. Brush with the duck sauce.
  • Secure the lid and bring to high pressure, then lower heat and cook 8-10 minutes for bone-in chicken breasts or 5-7 minutes for bone-in legs or thighs. (Begin timing once up to pressure.). (If using an electric pressure cooker, set for 10 minutes, adding 5-7 minutes if the chicken is frozen.).
  • Remove from heat. Allow pressure to drop by the quick release method or automatic release method recommended by your pressure cooker manual. Remove lid. (If using an electric pressure cooker, allow 10 minutes of natural release.).
  • Remove the chicken to a warm platter and boil down the sauce until it is thick and syrupy. Serve, spooning sauce over chicken.

Add Your Own Notes


Serving: 263gCalories: 558.1kcalCarbohydrates: 16.9gProtein: 38.9gFat: 35gSaturated Fat: 9.4gCholesterol: 155.2mgSodium: 351.1mgFiber: 0.4gSugar: 0.2g
Keyword < 30 Mins, Chicken, Chicken Breast, Chicken Thigh & Leg, Easy, Meat, Poultry, Pressure Cooker, Stove Top, Sweet, Weeknight, Whole Chicken
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