Coq au Vin (Chicken with Red Wine and Mushrooms)

1 (3 pound) chicken, cut up (or parts of choice)
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 parsley, minced
1 teaspoon chopped fresh basil or 1/2 teaspoon dry basil
1 small bay leaf
1 (16 ounce) 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 pressure cooker until crisp; remove, crumble and set aside.

Saut� mushrooms in bacon drippings; remove and set aside.

Brown chicken a few pieces at a time; set aside.

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 pounds 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 vegetables.

Source: Presto website, 1998