Coq Au Vin
|Streaky bacon rashers||3 Ounce, rinded and chopped (75 g)|
|Mushrooms||6 Ounce, sliced (175 g)|
|Onions/Shallots||12 Small, skinned|
|Oil||15 Milliliter (1 tbsp)|
|Butter||1 Ounce (25 g)|
|Brandy||60 Milliliter (4 tbsp)|
|Flour||45 Milliliter (4 level tbsp)|
|Chicken stock||1⁄4 Pint (150 ml)|
|Red wine||1⁄2 Pint (300 ml)|
Fry the bacon and vegetables in the heated oil and butter in the uncovered pressure cooker until they are well browned.
Remove the bacon and vegetables and fry the chicken joints until they are well browned.
Pour over the brandy and set light to it.
When the flames have died down, remove the chicken and put it with the vegetables.
Stir the flour into the remaining fat in the cooker and brown it.
When it is well coloured, remove it from the cooker and put aside for use later.
Return the vegetables and chicken to the cooker with the stock, red wine, bouquet garni, nutmeg and seasoning.
Put on the lid and bring to high (15 lb) pressure.
Cook for 4-6 minutes.
Reduce pressure quickly.
Put the chicken and vegetables on a hot dish and remove the bouquet garni.
Return the cooker to the heat, add the browned flour and bring to the boil uncovered, whisking until the sauce thickens.
Adjust the seasoning and pour the sauce over the chicken and vegetables.