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My Coq au Vin that at made at home for my french class.

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1 tablespoon extra-virgin olive oil, plus more for drizzling

2 strips bacon, sliced crosswise into strips

2 1/2 pounds boneless chicken thighs, skin-on

Coarse salt and freshly ground black pepper

1 small onion, halved and thinly sliced

10 ounces white button mushrooms, quartered

3 tablespoons tomato paste

3 cups red wine

1/3 cup flour

1 1/2 cups chicken stock

1 extra-wide egg noodles, cooked to package instruction

2 cups shredded Muenster cheese

Pinch of paprika

1 cup panko breadcrumbs

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1. Preheat the oven to 375 degrees.

2. Heat a large skillet. Swirl in the olive oil, add the bacon, and cook until the bacon is golden, 2-3 minutes. Remove the bacon from the skillet.

3. Salt and pepper the chicken and add to the skillet to brown on both sides, about 4 minutes, and remove. Add the onions and mushrooms to the skillet, sauteing until golden brown, 5-8 minutes.

4. Stir in the tomato paste. Deglaze the pan with white wine, scraping to pick up the brown bits, and reduce. Stir in the flour. Add the chicken stock and stir to combine. Return the chicken and bacon to the skillet. Stir in the noodles and cheese.

5. Transfer the mixture to a 9- x 13-inch baking dish. Top with panko, sprinkle on the paprika, and drizzle with olive oil. Bake for 25 minutes.

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Mum: it was great. the chicken was really tasty!!! Best Coq au Vin I have had in 10 years. -five stars
Dad: restaurant quality. -4 1/2 stars
Sister: it would be great, if I liked wine. 3 stars.