Coq au Vin with Egg Noodles Chicken in Red Wine with Egg Noodles

Season the chicken thighs with salt and pepper on both sides.

In a large Dutch oven or heavy pot, cook the bacon over medium heat for 5 minutes until crisp. Transfer to a plate, leaving the fat in the pot.

Add the olive oil to the pot and sear the chicken thighs skin-side down for 5 minutes until golden. Flip and cook for 3 minutes more. Transfer to the plate with bacon.

Add the diced onion, sliced carrot, and minced garlic to the pot. Sauté over medium heat for 4 minutes until softened.

Add the mushrooms and cook for 3 minutes until browned. Stir in the tomato paste and thyme, cook for 1 minute.

Pour in the red wine and chicken broth, add the bay leaf, and bring to a simmer. Return the chicken and bacon to the pot. Cover and cook on low for 25 minutes until the chicken is tender and the internal temperature reaches 75°C.

Meanwhile, bring a large pot of salted water to a boil. Cook the egg noodles according to package directions (about 6 minutes). Drain and toss with 15g of butter.

Remove the bay leaf. Stir in the remaining butter until melted. Serve the chicken and sauce over the egg noodles.