Ingredients
- 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
Why This Dish Is Amazing
Tips For Better Flavor
- Brown the chicken pieces well before simmering to develop extra flavor.
- Let the sauce reduce slowly for a thicker, more concentrated taste.
Step 1
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 each side. Then, toss in the mushrooms and tomato, 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. Once the chicken and veggies are done, carefully drain the juices into a separate saucepan. Transfer the chicken mixture to the baking dish.
Step 3
Bring the juices in the saucepan to a boil, then stir in the wine. Next, add the cream and Gruyere cheese, stirring until the cheese melts and the sauce becomes smooth and creamy. In a small bowl, mix the cornstarch with water until it dissolves, then whisk that into the sauce to help it thicken up.
Step 4
Pour this rich sauce over the chicken and veggies in the baking dish, and sprinkle the top with sliced onions. Pop it in the oven and bake for about 30 minutes, or until the chicken is cooked through—an instant-read thermometer should register 165°F (74°C) near the bone. Enjoy!
