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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
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• 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