This old-fashioned wine-braised chicken is done in half the time in an electric pressure multi-cooker. Serve with garlic mashed potatoes and roasted Brussels sprouts or other favorite autumn root vegetables.
Using the sauté function in the pressure cooker, cook the bacon pieces for 5 to 7 minutes, stirring frequently until crisp. Meanwhile, mix the flour with a generous amount of salt and pepper in a shallow dish.
Remove the crisp bacon with a slotted spoon; set aside. Dredge the chicken pieces in the seasoned flour. Brown in batches in the bacon fat, adding a little more oil as needed. Remove to a large plate.
Stir in the carrots and shallots. Sauté for about 5 minutes or until lightly browned. Season with salt and pepper.
Add the garlic, wine, and bay leaf to the cooker; bring to a boil. Cook for about 10 minutes or until reduced by half.
Return the chicken to the cooker; cover the pan, seal the lid properly, and cook on high pressure for 12 minutes. Cook to internal temp of 165°F. Release the pressure manually.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add the onions and mushrooms; season with salt and pepper. Sauté for 8 to 10 minutes or until golden brown.
Remove the chicken pieces from the cooker to the large plate; cover with foil. Using the sauté function on the highest heat, simmer the sauce for 5 minutes or until thickened; remove the bay leaf.
Return chicken to the pan with the onions and mushrooms. Spoon the wine sauce over. Serve sprinkled with bacon and tarragon.