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Coq Au Vin, My Way

Traveling through France, I sampled all I may want to in French cuisine. There were many pleasant food, however my favourite become Coq Au Vin. When I back to the states, I started my quest to recreate that tremendous flavor. It takes a few extra time to prepare but the result is well well worth the wait. Serve with Baby Carrots or Steamed Asparagus and Mashed Potatoes on the facet.

Ingredients :

three tablespoons olive oil
6 skinless fowl thighs
2 cloves garlic, beaten
1 tablespoon Italian seasoning
three medium tomatoes, sliced
four portobello mushrooms, sliced
1 pinch salt (optionally available)
1 teaspoon freshly floor black pepper
1 sweet onion, chopped
⅓ cup Burgundy wine
1 cup heavy cream
¼ cup shredded Gruyere cheese
2 tablespoons cornstarch (optional)

Instructions :

Prep : 30M	Cook : 6M	Ready in : 2H30M

Notes :

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