Coq Au Vin

This is a lighter version of the wintry classic dish made with red wine. This dish is made using white wine, keeping it more summery. A family favorite! –jenny

tschiesche

9 ounces unsmoked bacon, diced

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

Sea salt, to taste

3 tablespoons olive oil

1 cup, plus 1 tablespoon dry white wine

12 ounces mushrooms, cut into quarters

1 (14-ounce) can white beans, such as cannellini, drained and rinsed

2 tablespoons freshly chopped flat-leaf parsley, to serve

1. Heat the oven to 400˚F.

2. Toss the bacon, shallots, garlic, thyme, and rosemary onto a sheet pan with sides. Arrange the chicken thighs on top.

3. Season the chicken with salt and drizzle with olive oil.

4. 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.

5. Serve, sprinkled with the parsley.

Nutrition (with chicken skin):

Calories: 1050, Fat: 69g (Sat: 19 g), Cholesterol: 250mg, Sodium: 780mg, Carb: 20g, Fiber: 6g, Sugar: 3g, Protein: 74g

Tomato Pesto Halibut with Green Veg

MAKES 4 SERVINGS | PHOTO ON PAGE 36

Packed full of flavor, this tomato pesto topping really brings the halibut to life. It’s quick to create the pesto and simple to make the dish.

jenny tschiesche

for the tomato pesto

4 cups fresh basil leaves

½ cup walnuts, toasted

1 cup sun-dried tomatoes in oil, drained

1 large garlic clove, peeled

5 tablespoons olive oil for the halibut

9 ounces asparagus tips

10½ ounces broccolini

1 large zucchini, cut into ¾-inch pieces

1 tablespoon olive oil

4 halibut fillets, skin on, approximately 1-inch thick (each about 7 ounces)

Sea salt and freshly ground black pepper, to taste

1. Heat the oven to 400˚F.

2. For the pesto, combine the basil leaves, toasted walnuts, sun-dried tomatoes, and garlic in a food processor, then add the olive oil and combine again to make a paste.

3. Put the vegetables on a sheet pan, drizzle over the olive oil and season with salt and pepper. Bake in the preheated oven for 20 minutes.

4. Meanwhile, create four foil or baking parchment parcels. Put one halibut fillet into each parcel and cover each fillet with a thick layer of the tomato pesto. Close up the parcels and put them on the sheet pan with the vegetables. Bake both the vegetables and fish for a further 12 minutes. Check the fish is just cooked, then serve immediately.

Nutrition:

Calories: 610, Fat: 39g (Sat: 6 g), Cholesterol: 145 mg, Sodium: 330 mg, Carb: 20g, Fiber: 6g, Sugar: 4g, Protein: 50g

Nutrition information for each recipe is per serving unless otherwise noted.

RECIPES AND PHOTOS FROM “SHEET PAN DINNERS: OVER 150 ALL-IN-ONE DISHES INCLUDING MEAT, FISH, VEGETARIAN AND VEGAN RECIPES” BY JENNY TSCHIESCHE AND LIZ FRANKLIN © 2022, REPRINTED WITH PERMISSION FROM RYLAND PETERS & SMALL. PHOTOGRAPHY BY STEVE PAINTER.