Coq Au Vin-Chicken Wine Stew - Pressure Cooker Recipe

• 1 3 lb (1.4 kg). chicken, cut up - or equal amount of chicken pieces
• 1 onion, sliced
• 1 carrot, sliced
• 3 tbsp (45 ml) flour
• salt and pepper
• 5 slices bacon, chopped
• 1/2 lb (.2 kg). mushrooms, sliced
• 1 cup (225 ml) red wine
• 2 cloves of garlic, minced
• 2 tsp (10 ml) parsley, minced
• 1 tsp (5 ml) fresh minced basil or 1/2 tsp (2 ml) dried basil
• 1 small bay leaf
• 1 (1 lb) can white onions, drained
• 1/4 cup (60 ml) brandy

1. Coat chicken pieces, onion and carrot with the flour and season well with salt and pepper.
2. Fry the bacon in a 4 or 6 quarts (5675 ml) pressure cooker until crisp and set aside, keeping the drippings.
3. Saute mushrooms in drippings and set aside.
4. Brown the chicken a few pieces at a time and set aside (add more oil if necessary).
5. Brown the onions and carrots in (add oil if too dry) and add the reserved chicken to onions and carrots in pressure cooker.
6. Combine wine, parsley, basil, bay leaf and garlic; pour over chicken.
7. Close pressure cooker cover securely.
8. Place pressure regulator on vent pipe.
9. Cook for 8 minutes on 15 pound pressure, with regulator rocking slowly.
10. Cool pressure cooker at once.
11. Remove chicken and vegetables to a warm dish, reserving liquid in pot.
12. Add mushrooms and canned onions to reserved liquid in pot and simmer until heated through; thicken if necessary, with flour or cornstarch or any thickener.
13. Add brandy and bacon and heat through, stirring all together.
14. Pour over chicken and vegetables.
15. Serve with parslied potatoes and green salad.

chicken, onion, carrot, flour, salt, bacon, mushrooms, red wine, garlic, parsley, basil, bay leaf, white onions, brandy

Taken from online-cookbook.com/goto/cook/rpage/0009BD (may not work)