Sheet Pan

Sheet Pan Coq Au Vin

March 14, 2018
Photo by Julia Gartland
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

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