Coq Au Vin, My Way

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 tablespoons olive oil
• 6 skinless chicken thighs
• 2 cloves garlic, crushed
• 1 tablespoon Italian seasoning
• 3 medium tomatoes, sliced
• 4 portobello mushrooms, sliced
• 1 pinch salt (optional)
• 1 teaspoon freshly ground black pepper
• 1 sweet onion, chopped
• 1/3 cup Burgundy wine
• 1 cup heavy cream
• 1/4 cup shredded Gruyere cheese
• 2 tablespoons cornstarch (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the chicken thighs dry and season them with the black pepper, plus the salt if using. Heat the olive oil in a large Dutch oven over medium-high heat.

2. Brown the chicken thighs for about 4 minutes per side until golden, then transfer them to a plate.

3. Lower the heat to medium, add the chopped sweet onion and sliced mushrooms, and cook for 6 minutes until softened. Add the crushed garlic and Italian seasoning and cook for 1 minute.

4. Add the sliced tomatoes and cook for 5 minutes, pressing them down until they break apart. Pour in the Burgundy wine, scrape up the browned bits, and simmer for 3 minutes.

5. Return the chicken and any juices to the pot, cover, reduce the heat to low, and simmer for 60 minutes.

6. Check that the chicken reaches 165°F (74°C) in the thickest part. If not, keep simmering and check again.

7. Move the chicken to a plate and cover loosely. If thickening, stir the cornstarch with a splash of cold water, whisk it into the simmering sauce, and cook 3 minutes until thickened.

8. Reduce the heat to low, stir in the heavy cream, and heat for 5 minutes without letting it boil.

9. Return the chicken to the sauce and warm for 5 minutes. Sprinkle the shredded Gruyere over the top, cover, and let it melt for 2 minutes.

10. Serve the chicken hot with the sauce spooned over the top.