Coq Au Vin

This is the recipe which convinced me I'd spent my money well on a pressure cooker. It's just as good as any coq au vin I've made, but it's ready in well under an hour instead of after a 3-hour braise. And frankly, a lot less work than some of the deconstructed "weeknight coq au vin" recipes I've seen.

One thing - don't skip that step where it says to brown the chicken before adding the wine. Or do skip it, and when your chicken comes out purple, call your geek friends and declare it "Romulan Chicken." Tell them to bring the Saurian brandy. Purple chicken tastes as good as brown, but, well... it's purple.