Pressure Cooker COQ AU VIN

Recipe Name: COQ AU VIN
Category: POULTRY & FOWL
Serves: 4

1 (3-pou chicken cut up
1 onion sliced
1 carrot sliced
3 tables flour
1/2 teaspo salt
1/4 teaspo pepper
4 slices bacon
1/2 pound mushrooms sliced
1 cup red wine
1 clove garlic minced
2 teaspo minced parsley
1 teaspo chopped fresh basil OR 1/2 teaspoon dry basil
1 small bay leaf
1 (1-pou 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.
Makes 4 to 6 servings