Ingredients
4
4 servings
- •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
Instructions
- 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).
Nutritional Facts
Per 4 servings
- Calories: 569
- Carbohydrate: 12g
- Fat: 47g
- Fiber: 2g
- Protein: 25g
- Sugar: 4g
Related Recipes
One-Pan Coq Au Vin
Simple and Easy Coq au Vin
Quick Coq au Vin
Coq Au Vin with Rosemary and Thyme
Creamy Garlic and Mushroom Chicken Thighs
Weeknight Chicken Thighs
Best Instant Pot® Chicken Cacciatore
Chef John's Coq au Vin
Classic Coq Au Vin
Dairy-Free Creamy Chicken Thighs and Mushrooms
Lemon Chicken Skillet
