Chicken Pinot Noir with Wild Mushrooms and Fresh Basil
From a Chef's Kitchen
Chicken Pinot Noir with Wild Mushrooms and Fresh Basil is a dish with European flair that's perfect for transitioning from summer to fall.
- 3 tablespoons olive oil (divided)
- salt and freshly ground black pepper
- 2 split chicken breasts (bone in, skin on)
- ½ medium onion (chopped)
- 8 cloves garlic (halved)
- 3 small plum tomatoes (seeded and chopped or 1 cup drained, canned diced tomatoes)
- 1 cup dry red wine ( preferably pinot noir )
- 1 can (14.5-ounce) chicken broth
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 tablespoons unsalted butter (softened)
- 1 tablespoon all-purpose flour
- 8 ounces mixed wild mushrooms (Sliced, cremini, oyster and shiitake)
- ¼ cup finely chopped fresh basil
- Preheat oven to 350 degrees. Season chicken breasts with salt and black pepper.
- Heat 2 tablespoons olive oil over medium-high heat in a Dutch oven. Place chicken breasts skin side down in the hot oil and brown 4-5 minutes or until golden. Turn and brown the other side approximately 4-5 minutes. Transfer to a plate.
- Heat remaining 1 tablespoon olive oil in the Dutch oven and add onion. Reduce heat to medium and cook onion 3-4 minutes or until softened. Add garlic and cook 30 seconds or until fragrant. Stir in tomatoes and cook 1 minute.
- Add the wine and bring to a boil, scraping up any browned bits. Add the chicken broth, oregano and thyme and return to a boil. Place chicken skin side down in the pot, cover tightly and place in the oven. Cook 1 hour, turning once or until chicken is thoroughly cooked and tender. Transfer Dutch oven to the stovetop.
- Combine 1 tablespoon butter with flour. Add to pot with chicken and bring to a simmer to thicken.
- Heat remaining 1 tablespoon butter over medium-high heat in a skillet or saute pan. Add the mushrooms and cook 4-5 minutes or until browned. Transfer to pot with chicken, stir in chopped fresh basil, adjust seasoning with salt and black pepper and serve.