Chef Regina’s Coq au Vin Pot Pie (with Bacon-Thyme Biscuit Crust)Marinade 4 each- 6 oz. Boneless, Skinless Chicken Breasts In 1 cup of red wine and 2 cups of water for 2 hours or even over- night. Pre heat oven to 350 degreesDry Breast and season with Montreal steak seasoning Bake 350 OVEN FOR 12 MINUTESUse 3 cups of Regina’s Butter Biscuit Dough – roll out to ¼ inch thick fit a 12-inch cast iron skillet. ½ teaspoon fresh thyme sprinkled on top and ¼ cup cooked, diced bacon is optional- just press in after rolling the 12-inch round. COQ AU VIN SAUCE1 tbls olive oil2 cups mushrooms, stems removed and thickly sliced¼ cup lardon, diced1/2 onion, quartered then thinly sliced , caramelized 1/2 teaspoon garlic puree1 sprig thyme 1/2 cup red wine2 cups chicken stock add 1 Porcini bouillon cubes to stock1 cup baby carrots, peeled and cut diagonally in 1-inch pieces1/4 cup frozen pearl onions3 tbls. cornstarch with ¼ cup water- make slurry2 tbls. unsalted butter, at room temperatureAdjust salt and pepper to taste1. In heavy Dutch oven pot, heat olive oil, add cooked lardon, add onions and cook until they begin to caramelize (about 4-5 minutes)2. Add garlic puree, thyme, and wine, chicken stock and Porcini bouillon bring to a boil.3. Turn heat down to medium and add carrots- simmer until carrots are fork tender, add pearl onions and thicken with slurry. Simmer until thickens and spoon in butter. 4. Slice Chicken Breast at angle- 4 slices, place in pie plate and cover with sauce. Let cool before adding biscuit top. (or biscuit top will absorb too much of the sauce)5. Place rolled biscuit top and place in 350-degree oven and bake for35- 40 minutes until top is golden brown and feels solid when you tap on it. 6. If you are in more of a hurry for dinner – cook the biscuit top on a sheet pan and cook the filling at the same time 25-30 minutes. When biscuit crust is just top the hot chicken pot pie.