Description:

Delectable entree made with red wine and mushrooms and a hint of smoky bacon.

Source:

D. Lishus

Serves/Makes:4 or more

Ingredients

• 1 3 lb (1.4 kg). chicken, cut up - or equal amount of chicken pieces
• 1 onion, sliced
• 1 carrot, sliced
• 3 tbsp (45 ml) flour
• salt and pepper
• 5 slices bacon, chopped
• 1/2 lb (.2 kg). mushrooms, sliced
• 1 cup (225 ml) red wine
• 2 cloves of garlic, minced
• 2 tsp (10 ml) parsley, minced
• 1 tsp (5 ml) fresh minced basil or 1/2 tsp (2 ml) dried basil
• 1 small bay leaf
• 1 (1 lb) can white onions, drained
• 1/4 cup (60 ml) brandy

Preparation

• Coat chicken pieces, onion and carrot with the flour and season well with salt and pepper.
• Fry the bacon in a 4 or 6 quarts (5675 ml) pressure cooker until crisp and set aside, keeping the drippings.
• Saute mushrooms in drippings and set aside.
• Brown the chicken a few pieces at a time and set aside (add more oil if necessary).
• Brown the onions and carrots in (add oil if too dry) and add the reserved chicken to onions and carrots in pressure cooker.
• Combine wine, parsley, basil, bay leaf and garlic; pour over chicken.
• Close pressure cooker cover securely.
• Place pressure regulator on vent pipe.
• Cook for 8 minutes on 15 pound pressure, with regulator rocking slowly.
• Cool pressure cooker at once.
• Remove chicken and vegetables to a warm dish, reserving liquid in pot.
• Add mushrooms and canned onions to reserved liquid in pot and simmer until heated through; thicken if necessary, with flour or cornstarch or any thickener.
• Add brandy and bacon and heat through, stirring all together.
• Pour over chicken and vegetables.
• Serve with parslied potatoes and green salad.

Comments

A lovely French dish to make with a pressure cooker or on the stove. Perfect for entertaining friends and for dinner parties.