Speedy Coq Au Vin

• 4 slices bacon, cut in 1-inch pieces
• 4 bone-in chicken breast halves, with skin (3 lbs)
• 1 teaspoon salt
• 12 teaspoon fresh ground pepper
• 2 cups frozen pearl onions, thawed (10 ounces)
• 1 12 cups red wine
• 23 cup chicken broth
• 2 tablespoons fresh thyme leaves, chopped plus whole sprigs for garnish

1. Cook bacon in large skillet over medium heat, stirring often, until crisp, about 5 minutes.
2. Remove bacon and drain on paper towels, leaving fat in skillet.
3. Sprinkle chicken with 1/2 teaspoon salt and the pepper.
4. Add chicken to the same skillet and cook, turning once, until golden brown on both sides, about 8 minutes.
5. Transfer to a plate.
6. Add onions to skillet and cook, stirring often, until golden, about 4 minutes.
7. Add wine, broth, and 1 tablespoon of chopped thyme and bring to a simmer, stirring and scraping up the browned bits on the bottom.
8. Add chicken and any juices, cover, reduce heat to medium-low, and simmer until chicken is cooked through, about 15 minutes.
9. Transfer chicken to a plate.
10. Stir in remaining chopped thyme and salt, increase heat to medium, and cook until sauce is slightly reduced, about 2 minutes.
11. Stir in bacon, spoon sauce over chicken, and garnish with thyme sprigs.

bacon, chicken, salt, ground pepper, frozen pearl onions, red wine, chicken broth, thyme

Taken from www.food.com/recipe/speedy-coq-au-vin-83661 (may not work)