Season rabbit thighs with salt and pepper.

Place flour in a shallow pan and season with salt and pepper.

Whisk egg and milk together in another shallow bowl and season with salt and pepper.

Dredge the rabbit in the seasoned flour.

Dip the rabbit in the egg wash, letting the excess drip off.

Dredge the rabbit back in the seasoned flour, coating completely.

In a large, hot oven-proof skillet with a lid, render chopped bacon until crispy (6-8 minutes).

Remove crispy bacon from the pan and reserve.

Lay the rabbit, skin side down, in the hot bacon fat and brown on each side for 3-4 minutes.

Remove the rabbit from the pan and set aside.

Add pearl onions to the bacon fat and saute for 2 minutes.

Add sliced mushrooms, chopped shallots, and chopped garlic.

Saute for 2 minutes.

Season with salt and pepper.

Add chopped fresh thyme and bay leaves.

Add the rabbit to the vegetable mixture.

Add fruity Riesling wine and brown chicken stock.

Bring the liquid to a simmer, cover, and cook until rabbit is very tender (30-35 minutes), skimming off the fat.

Remove the rabbit pieces from the pan and set aside.

Blend the remaining flour and butter together into a smooth paste (beurre manie).

Whisk the paste into the hot liquid.

Bring the liquid to a simmer and cook for 3-4 minutes.

Add the rabbit back to the pan and continue to cook for 5 minutes.

Stir in finely chopped parsley.

Season with salt and pepper if needed.

Serve the Coq Au Vin in individual bowls with crusty bread.

Garnish with the reserved crispy bacon.