French Coq au Vin Sheet Pan Dinner
Classic French chicken braised with wine, mushrooms, and pearl onions. Elegant sheet pan version of the traditional recipe.
Ingredients
- 6 chicken thighs, bone-in skin-on
- 8 oz pearl onions, peeled
- 8 oz cremini mushrooms, halved
- 4 slices bacon, chopped
- 1 cup red wine
- 2 tbsp tomato paste
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tsp fresh thyme
- 2 tbsp butter, melted
- 2 tbsp flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
Preheat oven to 400°F and arrange bacon on a large sheet pan
Bake bacon for 8 minutes until starting to crisp, then remove and set aside
Season chicken with salt, pepper, and flour, then place skin-side up on the bacon fat
Roast chicken for 20 minutes until skin begins to brown
Meanwhile, whisk wine with tomato paste, garlic, thyme, and bay leaves
Add pearl onions and mushrooms around the chicken
Pour wine mixture over everything and sprinkle with cooked bacon
Cover tightly with foil and braise for 25-30 minutes
Remove foil and roast 10 more minutes until chicken reaches 165°F
Drizzle with melted butter and garnish with fresh parsley
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