Ingredients
4
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, 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
- •4 cups mashed potatoes, warmed
Instructions
- 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!
Nutritional Facts
Per 4 servings
- Calories: 1244
- Carbohydrate: 193g
- Fat: 18g
- Fiber: 32g
- Protein: 60g
- Sugar: 14g
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