Creamy Coq au Vin Blanc

1. 1

   Heat olive oil in a nonstick pot over medium heat. Add the chicken thighs, Italian seasoning, and garlic; cook until the chicken is browned on both sides, about 5 minutes per side. Stir in the mushrooms and tomato; reduce the heat, cover the pot, and cook until the mushrooms are softened, about 30 minutes.

2. 2

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

3. 3

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

4. 4

   Pour the wine into the saucepan with the juices and bring it to a boil. Add the cream and Gruyere cheese; cook and stir until the cheese is melted and the sauce is smooth, 3 to 4 minutes.

5. 5

   Stir the cornstarch and water together in a small bowl until the cornstarch dissolves; mix into the cream sauce until smooth and thickened. Pour the sauce over the chicken-vegetable mixture; top with the onion.

6. 6

   Bake in the preheated oven until the 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).

• Calories 694.05 kcal High
• Protein 28.1 g Good Source
• Carbs 10.06 g Moderate
• Total Fat 57.49 g High
• Saturated Fat 22.35 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 209.8 mg High
• Sodium 371.34 mg Moderate
• Fiber 2.07 g Low Source
• Sugar 1.12 g Low Source
• Added Sugar 0.17 g Low Source
• Calcium 183.1 mg Moderate
• Iron 1.61 mg Low Source
• Potassium 459.5 mg Low Source
• Vitamin A 0.0 mcg_rae Low Source
• Vitamin C 4.76 mg Low Source
• Vitamin D 0.25 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Corn 🌽
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷