Name: Creamy Coq au Vin Blanc
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Olive oil - 3 tablespoons; Bone-in chicken thighs with skin - 4; Italian seasoning - 1 tablespoon; Minced garlic - 1 teaspoon; Portobello mushroom caps - 1 (6 ounce) package; Tomato, sliced - 1; White cooking wine, or to taste - 2 tablespoons; Heavy whipping cream - 1 cup; Shredded Gruyere cheese - ¼ cup; Cornstarch - 1 tablespoon; Water - 1 tablespoon; Chopped sweet onion - 1 cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Coq au Vin Blanc

1. Olive oil - 3 tablespoons

2. Bone-in chicken thighs with skin - 4

3. Italian seasoning - 1 tablespoon

4. Minced garlic - 1 teaspoon

5. Portobello mushroom caps - 1 (6 ounce) package

6. Tomato, sliced - 1

7. White cooking wine, or to taste - 2 tablespoons

8. Heavy whipping cream - 1 cup

9. Shredded Gruyere cheese - ¼ cup

10. Cornstarch - 1 tablespoon

11. Water - 1 tablespoon

12. Chopped sweet onion - 1 cup

How to cook deliciously - Creamy Coq au Vin Blanc

1. Stage

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.

2. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.

3. Stage

Drain accumulated juices from chicken-mushroom-tomato mixture into a separate saucepan and transfer chicken-mushroom-tomato mixture to the prepared baking dish.

4. Stage

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.

5. Stage

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.

6. Stage

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).