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Creamy Coq au Vin Blanc
Creamy Coq au Vin Blanc
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
"Roasted chicken with mushrooms and tomatoes in a rich white wine cream sauce, a twist on classic 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 (6 ounce) package portobello mushroom caps
  • 1 tomato, sliced
  • 2 tablespoons white cooking wine, or to taste
  • 1 cup heavy whipping cream
  • 0.25 cup shredded Gruyere cheese
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 cup chopped sweet onion
Instructions:
  • - In a nonstick pot over medium heat, sizzle up the olive oil. Throw in those lovely chicken thighs, Italian seasoning, and garlic. Sear the chicken until it's golden on both sides, around 5 minutes each. Stir in mushrooms and tomato into the chicken mix. Lower the heat, cover your pot, and let the magic happen until the mushrooms are nice and tender, about 30 minutes.
  • Preheat your oven to 350°F (175°C) and generously grease a baking dish.
  • Separate the juices from the chicken-mushroom-tomato mixture into a saucepan and then transfer the mixture to the baking dish.
  • In a saucepan, combine wine and juices and bring to a boil. Stir in cream and Gruyere cheese until cheese is melted and sauce is smooth, about 3 to 4 minutes.
  • Combine cornstarch and water in a small bowl, stirring until fully dissolved. Then, blend into cream sauce until a smooth and thick consistency is achieved. Pour the sauce over the chicken and vegetables mixture, and sprinkle with onions.
  • Roast the chicken in a preheated oven for approximately 30 minutes or until the center is no longer pink. Check for doneness with an instant-read thermometer; it should read 165 degrees F (74 degrees C) when inserted near the bone.

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