Coq au Vin is a dinner favorite here at Serendipity Farmhouse and it is one of Julia Child’s most iconic dishes. Today in the SFH Kitchen, we’re taking a joyful little leap into culinary imagination. We asked ourselves what if Julia were cooking in today’s world of busy schedules and weeknight shortcuts? What if she embraced the modern sheet pan dinner? How would she make coq au vin?
A Little SFH TK Coq au Vin Background
The soon-to-be-world-famous Serendipity Farmhouse Test Kitchen tested Julia’s original Coq au vin recipe on several occasions. You might remember that momentous test November 2021. That was when Le Chat Chef Extraordinaire (Mr. Monte) oversaw yours truly and Sous Chef Fuzzy as we prepared Julia’s dish on our Class C RV. Two years ago, we showed you How to Perfect Ina Garten’s Coq au Vin. So, we have a great deal of experience with coq au vin, but we wanted to try something new. – This is why we embarked on our “what if?” cooking adventure.
How It All Goes Together
Part of our inspiration for this adventure came from the cookbook Sheet Pan Dinners by Jenny Tschiesche and Liz Franklin. It keeps the heart of Julia’s classic flavors while streamlining the process into one rustic, practical, and wonderfully aromatic pan.
Fresh ingredients make all the difference here. Diced bacon forms the foundation, releasing its savory fat as it roasts. Shallots, minced garlic, and garden‑fresh thyme and rosemary layer in the familiar French aromatics. I scaled the original recipe down to four chicken thighs—just right for our farmhouse—and seasoned them generously. Julia always insisted on proper seasoning, and I agree wholeheartedly.
The first roast at 400°F gives the bacon and shallots time to caramelize and perfumes the kitchen with rosemary and garlic. After twenty minutes, the pan is ready for its next transformation. A cup of dry white wine—lighter than Julia’s traditional red—adds brightness and acidity. Quartered mushrooms and creamy cannellini beans join the party, bringing texture and substance. A gentle stir helps everything mingle before the pan returns to the oven for its final twenty‑five minutes.
When the timer rings, the result is a beautifully roasted dish with crisp‑skinned chicken, tender shallots, smoky bacon, and a fragrant wine‑kissed sauce. A sprinkle of parsley adds color and freshness. Even Sous Chef Fuzzy approved during the official taste test, praising the tender chicken and the beans that soaked up all those wonderful juices.
This sheet pan coq au vin may not be the version Julia Child taught the world, but I think she would smile at the creativity and practicality. It’s simple, satisfying, and perfect for a busy evening—proof that classic French flavors can thrive in a modern kitchen.
From our farmhouse to yours, may your cooking be joyful and your sheet pans always full of good things.
Sheet Pan Coq au Vin
Notes
We use only four chicken thighs instead of the eight listed in the original recipe.
Ingredients
- 9 oz. diced unsmoked streaky bacon
- 6 banana shallots, halved
- 3 garlic cloves, crushed
- 1 tablespoon freshly chopped thyme leaves
- 3 sprigs of fresh rosemary
- 8 chicken thighs (skin on), cut in two if large (Note #1)
- 3 tablespoons olive oil
- 1 cup plus 1 tablespoon dry white wine
- 12 oz. mushrooms, cut into quarters
- 1 14-oz. can white beans, such as cannellini, drained and rinsed
- sea salt
- 2 tablespoons freshly chopped flat leaf parsley, to serve
Instructions
- Toss the bacon, shallots, garlic, thyme and rosemary into a sheet pan with sides. Arrange the chicken thighs on top.
- Season with salt and drizzle over the olive oil.
- Roast in the preheated oven for 20 minutes. Add the wine, mushrooms and white beans and give everything a stir, then roast for another 25 minutes until the chicken is cooked through. Serve, sprinkled with the parsley.
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