Chicken Pinot Noir with Wild Mushrooms and Fresh Basil

Recipe by 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.

Ingredients

• 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

Method

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.

View the recipe instructions at From a Chef's Kitchen