Coq au Vin

Preheat oven to 450 degrees. line a baking sheet with aluminum foil. Prepare ingredients. Thyme is used for the red wine reduction and for the garnish at the end.

In a large skillet with sides add chopped bacon. Cook on medium until golden brown and set aside reserving grease for next step.

Sauté mushrooms and pearl onions in the pan used for the bacon. Set aside.

Pat chicken dry with a paper towel, salt and pepper both sides and add to the same hot skillet. Cook on medium high until chicken skin is golden brown on both sides. Chicken will cook completely in the next step.

Place chicken on the prepared baking sheet and roast for 20 minutes or until internal temperature reads 165 on a digital thermometer.

While chicken roasts, peel, boil and mash potatoes. Add cream, butter, salt and pepper mixing until combined and fluffy.

Once chicken is out of the oven, allow it to rest and start the wine reduction. Add 1 cup of red wine, 1/4 cup chicken broth and a thyme sprig to the same skillet on medium high heat. Boil the sauce whisking constantly until it reduces by half. Remove from heat, swirl in 2 tablespoons of butter and add the bacon, mushrooms and onions back to the skillet. Remove thyme sprig and discard.

Plate with a generous helping of mashed potatoes with the chicken breast on top, followed by vegetables and bacon with a spoon full of the red wine reduction. Sprinkle with remaining thyme leaves.

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