Boil the pearl onions and remove their skins. Then, cook the pearl onions and bacon until the bacon crisps. Reserve.
As the bacon and pearl onions cook, dust the chicken thighs with flour and season with salt and pepper.
Brown the chicken. Remove the chicken and whisk in flour. Add chicken back to the pot with the red wine, brandy, bacon, onion, bouillon and herbs. Cover and simmer.
While the chicken cooks, melt butter and cook the mushrooms until they turn golden. Add them to the chicken mixture near the end of cooking. Serve over buttered egg noodles.
Make sure you save your leftover sauce to make coq au vin pizza! You'll find a link in the recipe card.
Making a classic French dinner is easier than you'd think. You'll love every bite of this wonderful coq au vin. Now unleash your inner Julia Child!