Coq au Vin


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. Sauté 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.

Makes 4 to 6 servings.




NOTES : The marriage of world trade and native resources makes French cuisine the finest in Europe, if not in the world. In addition, France is famous for its fine wines. One of the country's most popular dishes is Coq Au Vin (Chicken with Wine), a delectable entree made with red wine and mushrooms. Coq au Vin may be served with parslied new potatoes and a green salad. For dessert, serve another French favorite, cheese with fruit.