posted by alsgirl 10-29-102 11:34 AM
Coq au Vin (Chicken with Red Wine and Mushrooms)
1 (3-lb.) chicken, cut up (or parts of choice)
1 Onion, sliced
1 Carrot, sliced
3 TB Flour
1/2 tsp. Salt
1/4 tsp. Pepper
4 slices Bacon
1/2 lb. Mushrooms, sliced
1 cup Red wine
1 clove Garlic, minced
2 tsp. Parsley, minced
1 tsp. Chopped fresh basil or 1/2 tsp. dry basil
1 small Bay leaf
1 lb. 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 qt. 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.
Now brown onions and carrots, then return all chicken to the pot.
Combine wine, garlic, parsley, basil and bay leaf; pour over chicken. Close pressure cooker securely. Place regulator on vent; cook for 8 minutes at 15 lbs. pressure, with the regulator rocking slowly. Cool pressure cooker at once.
Remove chicken and veggies to a warm serving dish. Add reserved mushrooms and the canned white onions to the liquid and simmer until heated through. Thicken if necessary (cornstarch slurry works fine). Add bacon and brandy; heat. Pour sauce over chicken and veggies.
from the Presto website, 1998