Coq Au Vin

Recipe Ingredients

1		Chicken - (abt 3 lbs) - cut up
1		Onion - sliced
1		Carrot - sliced
3 tablespoons	45ml	Flour
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
4		Bacon
1/2 lb	227g / 8oz	Mushrooms - sliced
1 cup	237ml	Red wine
1		Garlic clove - minced
2 teaspoons	10ml	Minced parsley
1 teaspoon	5ml	Chopped fresh basil
		= (or 1/2 tspn dry basil)
1		Bay leaf (small)
1		White onions - (1 lb) - drained
		~~~~~~~~~~
1/4 cup	59ml	Brandy

Recipe Instructions

Coat chicken, onion, and carrot in mixture of flour, salt, and pepper; set aside.

Fry bacon in a 4- or 6-quart 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.

This recipe yields 4 to 6 servings.

Source:
National Presto Industries at http://www.presto-net.com

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