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Sheet Pan Coq au Vin

Sheet Pan Coq au Vin


1-1.5 pounds abf chicken, thighs

1 clove >garlic, single clove

2 onions, yellow

1 cup white beans

1/4 cup herb, parsley curly

3 tablespoons olive oil

2 cups mushrooms, white button 227g

1 tbsp dried thyme (or 3 sprigs fresh thyme)

1/2 tbsp dried rosemary or 2 sprigs, fresh rosemary

2 tablespoons red wine or red wine vinegar

to taste salt

to taste pepper

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  • 1-1.5 lbs chicken thighs
  • 1 clove garlic
  • 2 onions
  • 1 cup white beans (canned)
  • 1/4 cup fresh parsley
  • 3 tbsp olive oil
  • 2 cups mushrooms
  • 1 tbsp dried thyme or 3 sprigs fresh thyme
  • 1/2 tbsp dried rosemary or 2 sprigs fresh rosemary
  • 2 tbsp red wine or red wine vinegar
  • Salt
  • Pepper 


1.  Preheat oven to 400°F

2.  Season the chicken with salt, set aside.

3.  Peel and mince the garlic

4.  Peel and chop onions into 8 wedges each.

5.  Rinse and drain the white beans.

6.  Roughly chop the parsley.

7.  Arrange the chicken thighs and onions evenly on a baking sheet and drizzle with 1 tablespoon of olive oil, bake for 25 minutes.

8.  Rinse and quarter the mushrooms.

9.  Remove tray from oven and add the mushrooms, beans, garlic, spices, salt, red wine vinegar, and 2 tbsp. olive oil. Give everything a stir, then roast for another 20-30 minutes until chicken is cooked through. The chicken is done when it reaches an internal temperature of 165 degrees F and shows no signs of pink.

10.  Divide the chicken, bean, and veggie mixtures onto two plates. Sprinkle with parsley, serve and enjoy!