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Coq Au Vin
Makes 4 to 6 servings.
1 (3-pound) chicken, cut up
1 onion, sliced
1 carrot, sliced
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 slices bacon
1/2 pound mushrooms, sliced
1 cup red wine
1 clove garlic, minced
2 teaspoons minced parsley
1 teaspoon chopped fresh basil OR 1/2 teaspoon dry basil
1 small bay leaf
1 (1-pound) can white onions, drained
1/4 cup brandy
Coat chicken, onion, and carrot in mixture of flour, salt, and
pepper; set aside. Fry bacon in a 4- or 6-quart Presto pressure
cooker until crisp; remove, crumble, and set aside. Saute mushrooms
in bacon drippings; remove and set aside. Brown chicken a few pieces
at a time; set aside. Brown onions and carrots. Return all chicken
to pressure cooker along with onions and carrots. Combine wine,
garlic, parsley, basil, and bay leaf; pour over chicken. Close
pressure cooker cover securely. Place pressure regulator on vent
pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator
rocking slowly. Cool pressure cooker at once. Remove chicken and
vegetables to a warm dish. Add mushrooms and canned onions to
liquid and simmer until heated through; thicken if necessary. Add
brandy and bacon; heat. Pour sauce over chicken and vegetables.
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Coq Au Vin