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Chicken Pinot Noir with Wild Mushrooms and Fresh Basil is a dish with European flair that's perfect for transitioning from summer to fall.



Total time

95 minutes






  • 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


  1. Preheat oven to 350 degrees.  Season chicken breasts with salt and black pepper.
  2. 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.
  3. 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.
  4. 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.
  5. Combine 1 tablespoon butter with flour.  Add to pot with chicken and bring to a simmer to thicken.
  6. 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.

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