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
Sauté 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.