Creamy Coq au Vin Blanc recipe
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Ingredients
- 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 white cooking wine, or to taste 1 cup heavy whipping cream ¼ cup shredded Gruyere cheese 1 tablespoon cornstarch 1 tablespoon water 1 cup chopped sweet onion
Nutrition Info
- 569.3 caloriescarbohydrate: 12 gcholesterol: 161.5 mgfat: 46.9 gfiber: 2.3 gprotein: 24.8 gsaturatedFat: 20 gservingSize: -sodium: 121.5 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Creamy Coq au Vin Blanc
Directions
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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).