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77% would make again

One-Pan Coq Au Vin

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
February 26, 2020
Total Time

1 hr 5 min

1 hr 5 min

Prep Time

20 minutes

20 min

Cook Time

45 minutes

45 min

One-Pan Coq Au Vin
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 mushroom, sliced
  • 1 can cannellini bean, drained
  • ½ cup pinot noir wine (120 mL)
  • 4 cups mashed potato (1 kg), warmed

Nutrition Info

  • Calories 1371
  • Fat 48g
  • Carbs 212g
  • Fiber 19g
  • Sugar 14g
  • Protein 62g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400°F (200°C).
  2. 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.
  3. 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.
  4. Roast the chicken and vegetables for 20 minutes.
  5. 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.
  6. 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.
  7. Spoon the coq au vin over the mashed potatoes and serve warm.
  8. Enjoy!

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 mushroom, sliced
  • 1 can cannellini bean, drained
  • ½ cup pinot noir wine (120 mL)
  • 4 cups mashed potato (1 kg), warmed

Nutrition Info

  • Calories 1371
  • Fat 48g
  • Carbs 212g
  • Fiber 19g
  • Sugar 14g
  • Protein 62g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400°F (200°C).
  2. 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.
  3. 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.
  4. Roast the chicken and vegetables for 20 minutes.
  5. 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.
  6. 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.
  7. Spoon the coq au vin over the mashed potatoes and serve warm.
  8. Enjoy!
One-Pan Coq Au Vin

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