Coq au Vin Blanc Cream

Begin by heating a generous amount of olive oil in a well-seasoned, non-stick cooking vessel over an intermediate heat setting. Add chicken thighs, a blend of Italian herbs and spices, and minced garlic; cook until the chicken develops a rich, brown color on both sides, approximately 5 minutes per side.

Next, combine sliced mushrooms and diced tomatoes with the cooked chicken mixture; lower the heat, cover the pot, and cook until the mushrooms have softened and released their natural juices, roughly 30 minutes.

Proceed by preheating your oven to a moderate temperature of 350 degrees Fahrenheit (or 175 degrees Celsius). Grease a suitable baking dish to prevent the chicken mixture from sticking.

Subsequently, separate the accumulated juices from the chicken-mushroom-tomato mixture and transfer them to a separate saucepan. Then, pour the chicken-mushroom-tomato mixture into the prepared baking dish.

Transfer the accumulated juices from the saucepan to a separate container and pour wine into the same saucepan with the remaining juices; bring the mixture to a rolling boil. Add heavy cream and grated Gruyere cheese; cook, stirring constantly until the cheese is fully melted and the sauce has achieved a smooth consistency, approximately 3 to 4 minutes.

Combine cornstarch and water in a small bowl until the cornstarch is fully dissolved; then, mix it into the cream sauce until smooth and thickened. Pour this enhanced sauce over the chicken-vegetable mixture; top with a layer of onion.

Finally, bake the chicken-vegetable mixture in the preheated oven until it reaches an internal temperature of 165 degrees Fahrenheit (or 74 degrees Celsius), as indicated by an instant-read thermometer inserted near the bone, approximately 30 minutes.