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Coq au Vin
(Chicken with Red Wine and Mushrooms)


  • 1 (3 pound) chicken, cut up (or parts of choice)
  • 1 onion, sliced
  • 1 carrot, sliced
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 slices bacon
  • 1/2 pound mushrooms, sliced
  • 1 cup red wine
  • 1 clove garlic, minced
  • 2 teaspoons parsley, minced
  • 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


  1. Coat chicken, onion and carrot in mixture of flour, salt and pepper; set aside.
  2. Fry bacon in a 4- or 6-quart pressure cooker until crisp; remove, crumble and set aside.
  3. Sauté mushrooms in bacon drippings; remove and set aside.
  4. Brown chicken a few pieces at a time; set aside.
  5. Brown onions and carrots, then return all chicken to the pot.
  6. 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.
  7. Remove chicken and veggies to a warm serving dish.
  8. 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.

Source: Presto website, 1998

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