On Line Cookbook

Coq Au Vin-Chicken Wine Stew

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

D. Lishus

Serves/Makes:4 or more

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