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Prep time
10 minutes
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Cook time
45 minutes
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Serves
4
Author Notes
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
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Ingredients
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9 ounces
unsmoked bacon, diced
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6
shallots, halved
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3
cloves of garlic, crushed
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1 tablespoon
freshly chopped thyme leaves
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3 sprigs
fresh rosemary
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8
bone-in, skin-on chicken thighs
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1 cup
plus 1 tablespoon dry white wine
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12 ounces
mushrooms, cut into quarters
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1
(14-oz) can white beans, such as cannellini, drained and rinsed
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1 pinch
sea salt, to taste
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2 tablespoons
freshly chopped flat leaf parsley, to serve
Directions
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Preheat the oven to 400 ̊F.
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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.
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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.
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