Chicken thighs coq au vin. Classic French tonight!
Roast 4 skin-on bone-in chicken thighs at 450 for 20 mins. While that is happening, render bacon in a stainless pan or Dutch oven. Add 1 diced onion and 4 minced cloves of garlic, cook until soft, and add half a pound mushrooms (I used crimini). Cook until soft. Add chicken, then pour in dry red wine until chicken is half to 3/4 covered, and cover pan. Leave a vent. Put in oven for 45 mins at 300. Remove, thicken sauce, and serve over egg noodles. Garnish with chopped parsley.