This is a lighter version of the more wintry classic dish made with red wine. This dish is made using white wine, keeping it more summery. It's a family favorite. This recipe comes from my book Sheet Pan Cooking. —Jenny Tschiesche
unsmoked bacon, diced
cloves of garlic, crushed
freshly chopped thyme leaves
bone-in, skin-on chicken thighs
plus 1 tablespoon dry white wine
mushrooms, cut into quarters
(14-oz) can white beans, such as cannellini, drained and rinsed
sea salt, to taste
freshly chopped flat leaf parsley, to serve
Toss the bacon, shallots, garlic, thyme and rosemary into a sheet pan with sides. Arrange the chicken thighs on top. Season with salt and drizzle over the olive oil. Roast in the preheated oven for 20 minutes.
Remove tray from oven and add the wine, mushrooms, and white beans and give everything a stir, then roast for another 25 minutes until the chicken is cooked through. Serve, sprinkled with the parsley.