• Serves 4
  • 4 oz. lean bacon (3-4 pieces) cut into lardoons (small strips)
  • 2 Tbsp. butter
  • 1 fryer chicken cut into 8 parts
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 cup cognac
  • 1 1/2 cups red wine (ex: Beaujolais, Chianti, Cotes du Rhone)
  • 1/2 cup chicken broth
  • 1/2 Tbsp. tomato paste
  • 1/4 tsp. thyme
  • 1 bay leaf
  • 2 cloves garlic, mashed
  • 3 Tbsp. softened butter
  • 2 Tbsp. flour

Preparation Instructions

1.Saute the bacon in butter in the pressure cooker over medium heat for 2 minutes until slightly browned, remove the bacon.

2.Pat dry the chicken, season with salt and pepper, and brown in the butter (do not crowd the chicken).

3.Remove pieces when browned.

4.Add the bacon and any chicken you set aside back into the cooker. Cook for 2 minutes together, then pour in the cognac, hold pan at an angle away from you and carefully light the cognac with a long lighter. Shake cooker until flames subside (30 seconds or so).

5.Pour the wine into the pot, add the chicken stock, then stir in the garlic, tomato paste, and herbs.

6.Close and lock the lid in place. Heat on high until pressure builds and the indicator rod rises to maximum pressure.

7.Tum down the heat. Cook for 8 minutes.

8.Turn off the heat, remove cooker from heat source and let sit for 4 minutes. Release the pressure by slowly pressing the button on the handle. Once all pressure is released, open the lid.

9.Remove chicken to serving dish. Skim off the fat from the cooking liquid, and reduce the liquid for a few minutes.

10.Remove from heat and remove bay leaf.

11.Blend the butter and flour together into a paste, then beat the paste into the liquid in the cooker with a whisk.

12.Bring to a simmer and cook 1 -2 minutes until the sauce coats a spoon lightly.

13.Arrange the chicken on a serving dish surrounded by brown braised onions and sautéed mushrooms basted with the sauce.