One-Pan Coq Au Vin
featured in Amazing French Inspired Foods
Coq au vin may sound fancy, but it becomes an easy French dinner that anyone can master with this one-pan technique. Everything from the chicken and bacon to the mushrooms and cannellini beans roasts on a single baking sheet. Serve up this chicken stew with mashed potatoes for a cozy Sunday supper or an elegant dinner party.
Tasty Team
77% would make again
Total Time
1 hr 5 min
1 hr 5 min
Prep Time
20 minutes
20 min
Cook Time
45 minutes
45 min
Total Time
1 hr 5 min
1 hr 5 min
Prep Time
20 minutes
20 min
Cook Time
45 minutes
45 min
Ingredients
for 4 servings
- 4 medium carrots, sliced
- 1 large shallot, thinly sliced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper
- 4 slices bacon, cut into ½-inch (1 1/4 cm) pieces
- 4 bone-in, skin-on chicken thighs
- ½ cup chicken stock (120 mL), divided
- 4 sprigs fresh rosemary
- 8 sprigs fresh thyme
- 1 ½ cups sliced mushrooms
- 13 oz canned cannellini beans, drained
- ½ cup pinot noir wine (120 mL)
- 4 cups mashed potatoes (1 kg), warmed
Nutrition Info
- Calories 1244
- Fat 18g
- Carbs 193g
- Fiber 32g
- Sugar 14g
- Protein 60g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 400°F (200°C).
- On a rimmed baking sheet, combine the carrots, shallot, garlic, olive oil, ½ teaspoon salt, and the pepper. Toss until well coated, then spread in an even layer.
- Arrange the bacon and chicken thighs on top of the carrots and season the chicken with the remaining ½ teaspoon salt. Drizzle with ¼ cup (60 ml) of chicken stock. Top with the rosemary and thyme.
- Roast the chicken and vegetables for 20 minutes.
- Reduce the oven temperature to 350°F (180°C). Remove the pan from the oven and add the mushrooms and cannellini beans. Drizzle with the remaining ¼ cup (60 ml) chicken stock and the Pinot Noir.
- Return to the oven and bake for 20 minutes. Turn the broiler to high and broil for 4–5 minutes, until the bacon and chicken skin are crispy and golden brown.
- Spoon the coq au vin over the mashed potatoes and serve warm.
- Enjoy!
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