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COQ AU VIN
Pressure cooking time: 10 minutes.
Other cooking time: 15 minutes Yields: 4-6 servings
Ingredients:
 1/2 cup - 3 tablespoons flour
 3 lb. chicken pieces
 5 tablespoons butter
 1/4 lb.ham, cut into 1/4 inch pieces
 2 tablespoons water
 1/2 teaspoons salt
 1 cup burgundy wine
 1/2 cup chicken stock, fat removed
 1/8 teaspoons pepper
 6 small boiling onions, peeled
 2 cloves garlic, finely chopped
 1/4 teaspoon dried thyme leaves
 1 small bay leaf
 3 cups mushrooms, thinly sliced
 1/4 cup cognac
 1 tablespoon parsley, chopped
In a plastic bag, put 1/2 cup flour. Add a few chicken pieces to the bag, shake well & remove after each piece is coated. Repeat until all pieces are coated. Melt 1 tablespoon butter in cooker. Add ham & fry till light brown. Remove & keep aside.
Group chicken into 3 batches. Melt 2 tablespoons butter in cooker. Brown & remove each batch. Sprinkle water in cooker, away from heat. Stir to remove any frying residues attached to base.
Return cooker to heat. Add chicken & remaining ingredients except cognac, parsley, remaining butter (2 tablespoons) and flour (3 tablespoons). Mix well.
Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 6 minutes. Remove cooker from heat. Allow to cool naturally.
Open cooker. Place chicken on serving dish. Keep hot. Remove cooking liquid, drain off fat and reserve 1/4 cups liquid
Melt remaining butter (2 tablespoons) in cooker in medium heat. Sprinkle in remaining flour (3 tablespoons) and cook on low heat, stirring constantly with a wire whisk, for about 3 minutes. Remove from heat. Still using whisk, gradually add reserve liquid. Return cooker to medium heat. Cook, stirring constantly, until sauce thickens (approx. 3 minutes).
In a sauce pan, warm cognac. Ignite. Pour flaming cognac into sauce. Stir & pour sauce over chicken. Serve hot, garnish with parsley. |
