Sunday Supper: Quick Coq au Vin Blanc

Serves 2.

Note: This variation on the classic dish takes about an hour (the traditional dish takes more like four hours). This version uses chicken thighs and white wine instead of red (hence the "blanc"). From "Martha Stewart's Newlywed Kitchen."

• 2 slices bacon, cut into 1/2-in. pieces

• 4 bone-in, skin-on chicken thighs

• Coarse salt and freshly ground pepper

• 2 tbsp. flour, for sprinkling

• 5 oz. frozen pearl onions, thawed and drained

• 1 tbsp. tomato paste

• 1 c. dry white wine

• 1 c. low-sodium chicken broth

• Cooked egg noodles tossed with olive oil or butter, for serving

• 1/4 c. lightly packed fresh flat-leaf parsley leaves, chopped, for serving

Preheat oven to 350 degrees. Brown bacon in large, straight-sided ovenproof skillet over medium-high heat until fat is rendered, about 5 minutes. With slotted spoon, transfer to a plate. Season chicken with salt and pepper; sprinkle with flour. Add to skillet, skin-side down; cook until golden, about 4 minutes per side. Transfer to plate. Remove all but 1 tablespoon fat from skillet.