Creamy Coq au Vin Blanc Tarifi

Malzemeler

• 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, 1/4 cup shredded Gruyere cheese, 1 tablespoon cornstarch, 1 tablespoon water, 1 cup chopped sweet onion

Hazırlanışı

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. * 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).

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