Luxurious Coq au Vin with White Wine

Ingredients 0/12

Step 1

Lightly heat some olive oil in a nonstick pot over medium heat. Add the chicken thighs along with Italian seasoning and garlic, and cook them until they’re nicely browned on both sides—about 5 minutes per side. Then, toss in the mushrooms and tomatoes, lower the heat, cover the pot, and let everything simmer gently until the mushrooms have softened, which should take around 30 minutes.

Step 2

While that’s cooking, preheat your oven to 350°F (175°C) and grease a baking dish. When the chicken and veggies are ready, carefully drain the juices into a separate saucepan and transfer the chicken mixture to the baking dish.

Step 3

Pour the white wine into the saucepan with the juices and bring it to a boil. Stir in the cream and Gruyere cheese, cooking until the cheese melts and the sauce becomes smooth, about 3 to 4 minutes. In a small bowl, mix together cornstarch and water until the cornstarch dissolves, then whisk that into the sauce to help it thicken.

Step 4

Pour the creamy sauce over the chicken and vegetables, sprinkle the top with chopped onions, and pop it into the oven. Bake for about 30 minutes, or until the chicken is cooked through and no longer pink inside. To be sure, check with an instant-read thermometer near the bone—it should read 165°F (74°C). Enjoy!