Coq Au Vin

Last weekend Justin and I were planning a weeknight dinner with friends and they requested Coq Au Vin. Now, these are probably my most gracious and love-to-host friends (V&J), so of course Justin and I eagerly agreed. Well, he eagerly agreed to pick up beer and I did the rest. OK, he did wipe down all the kitchen surfaces during and afterwards, since I am apparently unable to do this in a manner up to his high standards. I think I just don't try since I know he'll do it anyways! :)
So, I adapted the recipe a bit from the original, adding a lot more bacon and thyme, since I've really never understood subtle flavors! (PS - this is probably the 6th or 8th time I've made this, so you know it's good. And easy!)

Adapted from Cooking Light

•  6 bacon slices, chopped 
• 4 (4-ounce) bone-in chicken thighs, skinned
• 4 (4-ounce) chicken drumsticks, skinned
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup finely chopped fresh flat-leaf parsley, divided
• 1 1/2 cups sliced cremini mushrooms
• 1 1/2 cups dry red wine
• 1 cup chopped carrot
• 3/4 cup chopped shallots
• 1/2 cup fat-free, less-sodium chicken broth
• 1 tablespoon brandy
•  2 teaspoons minced fresh thyme
• 2 teaspoons tomato paste
• 1 garlic clove, minced
• Egg noodles (1 bag should do it)

Preparation

1. Cook bacon in a large Dutch oven over medium-high heat for 2 minutes. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 2 minutes. Stir in 3 tablespoons parsley, mushrooms, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until chicken is done.
2. Remove chicken with a slotted spoon; keep warm. Bring cooking liquid to a boil; cook until reduced to 3 cups, or more if you want a gravy-like sauce. While sauce is simmering, begin boiling water for the egg noodles.
3. Return chicken to pan; cook 1 minute or until thoroughly heated. Sprinkle with remaining 1 tablespoon parsley.
4. Serve atop egg noodles.