Creamy Coq au Vin Blanc

Ingredients

• 3 tablespoons olive oil
• 4 bone-in chicken thighs with skin
• 1 tablespoon Italian seasoning
• 1 teaspoon minced garlic
• 1 package portobello mushroom caps , 6 ounce
• 1 tomato , sliced
• 2 tablespoons white cooking wine , or to taste
• 1 cup heavy whipping cream
• 0.25 cups shredded Gruyere cheese
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 cup chopped sweet onion

Instructions

1. 1

   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. 2

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

3. 3

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

4. 4

   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. 5

   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. 6

   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).