Creamy Coq Au Vin Blanc

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 4 bone-in chicken thighs with skin
• 1 tablespoon italian seasoning
• 1 teaspoon minced garlic
• 1 (6 ounce) package portobello mushroom caps
• 1 tomato, sliced
• 2 tablespoons cooking wine, or to taste
• 1 cup heavy whipping cream
• 1/4 cup shredded gruyere cheese
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 cup chopped sweet onion

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 30 mins


• heat olive oil in a nonstick pot over medium heat. add chicken thighs, italian seasoning, and garlic; cook until chicken is browned on both sides, about 5 minutes per side. mix mushrooms and tomato into chicken mixture; reduce heat, cover pot, and cook until mushrooms are softened, about 30 minutes.
• preheat oven to 350 degrees f (175 degrees c). grease a baking dish.
• drain accumulated juices from chicken-mushroom-tomato mixture into a separate saucepan and transfer chicken-mushroom-tomato mixture to the prepared baking dish.
• pour wine into saucepan with juices and bring to a boil. add cream and gruyere cheese; cook and stir until cheese is melted and sauce is smooth, 3 to 4 minutes.
• stir cornstarch and water together in a small bowl until cornstarch is dissolved; mix into cream sauce until smooth and thickened. pour sauce over chicken-vegetable mixture; top with onion.
• bake in the preheated oven until chicken is no longer pink in the center, about 30 minutes. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c).