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Chicken Pinot Noir with Wild Mushrooms and Fresh Basil

Chicken Pinot Noir with Wild Mushrooms and Fresh Basil is a dish with a European flair!  A rich, yet light wine sauce with earthy wild mushrooms is perfect for transitioning from summer to fall!

 

Chicken Pinot Noir with Wild Mushrooms and Fresh Basil - Overhead shot of dish in blue Dutch oven on blue striped towel

I’m baa-aack!

….Back from an amazing trip to Germany, Austria and Switzerland my hubby and I took to celebrate our 20th anniversary which is today!  We did a 14-day Rick Steves tour that was as much fun as you can have with your clothes on.  We had a great time with great people and experienced so many great things!

Before we left, we had a crazy time trying to come up with ways to use up our late summer produce.  That’s when Chicken Noir with Wild Mushrooms and Fresh Basil was born.

When deciding what to cook this time of year, I often feel torn between the seasons.  The calendar shows that summer is over, but the weather will continue to be nice for at least another month or two.  I mean…it’s 84 degrees today here!

Although it’s still warm outside, it’s hard to resist hearty, cold-weather comfort food.  Except, we’re still enjoying some fresh summer produce from our garden!

Chicken Pinot Noir with Wild Mushrooms and Fresh Basil is a dish with a European flair that’s perfect for transitioning from summer to fall.  It has the summer produce we were trying to use up before our trip such as fresh tomatoes and basil.

This dish also incorporates cool-weather elements such as braising for the cooking technique, red wine and mushrooms.

I used pinot noir because it’s a light to medium-bodied dry red wine and doesn’t overpower the delicate taste of white-meat chicken.  If you prefer dark-meat chicken, pinot noir is still fine, or you could use a more full-bodied wine such as merlot.

Chicken Pinot Noir with Wild Mushrooms and Fresh Basil - Overhead shot of dish in blue Dutch oven

Dried herbs, such as the dried oregano and thyme used here, should be added early in the cooking process.  Fresh herbs, such as basil, are best added at the very end.

Cover the dish tightly to minimize the evaporation of the braising liquid before placing it in the oven.  I like to place a piece of aluminum foil or parchment paper over the pot before placing the lid on the pot.

Although cremini (baby portobello), oyster and shiitake mushrooms are often referred to as “wild,” they are cultivated.

Whether you wash mushrooms or not is personal preference.  Mushrooms already have a lot of water in them, so it’s difficult for them to absorb more water.

If you prefer to wash them as I do, only wash whole mushrooms (not sliced).  Do it shortly before using them then blot dry with a paper towel.

Mashed potatoes or polenta would be perfect on the side to soak up this rich, winey sauce.  Just add a green veggie and you’ve got the perfect dish to transition from summer into fall.

For more great chicken recipes, be sure to try my:

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Chicken Scallopini with Roasted Vegetable Ratatouille is a twist on Italian Chicken Parmigiana and classic French Ratatouille!

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Chicken Meatballs Marsala with Baked Parmesan Polenta is a fun twist on classic Chicken Marsala. It’s comforting, delicious and is sure to bring a taste of Italy to your table!

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Moroccan Chicken Tagine with Butternut Squash, Chickpeas and Olives is lovely, budget-friendly, low-stress exotic dinner you'll love coming home to or serving to guests!

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Nashville Style Hot Fried Chicken

Nashville Style Hot Fried Chicken is famous for its spiciness! One bite and you’ll be hooked! It will become your favorite fried chicken indulgence for dinner or your next picnic!

Helpful Tools and Equipment to make Chicken Pinot Noir with Wild Mushrooms and Fresh Basil  (Affiliate Links):

 

Yield: 2

Chicken Pinot Noir with Wild Mushrooms and Fresh Basil

Chicken Pinot Noir with Wild Mushrooms and Fresh Basil

Chicken Pinot Noir with Wild Mushrooms and Fresh Basil is a dish with a European flair!  A rich, yet light wine sauce with earthy wild mushrooms is perfect for transitioning from summer to fall!

Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes

Ingredients

  • 3 tablespoons olive oil, divided
  • Salt and freshly ground black pepper
  • 2 split chicken breasts, (bone in, skin on)
  • 1/2 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
  • 1/2 teaspoon dried thyme
  • 2 tablespoons unsalted butter, softened, divided
  • 1 tablespoon all-purpose flour
  • 8 ounces mixed wild mushrooms (cremini, oyster and shiitake), sliced
  • 1/4 cup chopped fresh basil

Instructions

  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.
  3. 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.
  4. Heat remaining 1 tablespoon olive oil in the Dutch oven and add the onion.
  5. Reduce heat to medium and cook onion 3-4 minutes or until softened.
  6. Add garlic and cook 30 seconds or until fragrant. Stir in tomatoes and cook 1 minute.
  7. 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.
  8. 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.
  9. Combine 1 tablespoon butter with flour. Add to pot with chicken and bring to a simmer to thicken.
  10. Heat remaining 1 tablespoon butter over medium-high heat in a skillet or saute pan.
  11. 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.

Notes

MAKE AHEAD: Can be prepared up to 2 days in advance. Heat covered in the oven at 350 degrees until heated through (30-35 minutes).

FREEZER-FRIENDLY: Cool thoroughly, place in an airtight container and freeze up to 2 months. Thaw in the refrigerator and heat covered at 350 degrees for 30-35 minutes.

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 789 Total Fat 38g Saturated Fat 12g Trans Fat 0g Unsaturated Fat 24g Cholesterol 136mg Sodium 426mg Carbohydrates 32g Net Carbohydrates 0g Fiber 6g Sugar 10g Sugar Alcohols 0g Protein 46g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
© Carol | From A Chef's Kitchen
Cuisine: Mediterranean / Category: Poultry
Chicken Pinot Noir with Wild Mushrooms and Fresh Basil is a dish with a European flair!  A rich, yet light wine sauce with earthy wild mushrooms is perfect for transitioning from summer to fall! #chicken #chickenrecipes #mushrooms #wildmushrooms #poultry #dutchovencooking

Reader Interactions

Comments

  1. Debbie W says

    Made this tonight, using a Cornish game hen, cut in quarters. Used a shallot instead of an onion because I had one cut. I also didn’t make the butter/flour mixture. It was WONDERFUL. I have already been told to make it again, even for company. Thanks for the recipe!

    Reply

    • Carol says

      Hi, Debbie, Thanks so much and so glad you and yours enjoyed! I love how you made the recipe your own, too! Thanks again and hope you’ll stay in touch.

      Reply

    • Carol says

      Hi, William, Thanks so much for your question. You absolutely could do that. I tend to like more sauce in general. Thanks again and hope everyone enjoys!

      Reply

    • Carol says

      Hi, Renee, Thanks so much for your question. You could do it that way if you’d like. Keeping chicken skin crispy in a braised chicken dish is next to impossible unless you keep it above the liquid. However, the top is not going to pick up the wine flavor. Also, I did it that way because of the bone-in chicken breast because the bone, rather than the chicken meat would be in the liquid. Again, if you prefer to do it the other way, you can certainly do that. Thanks again and I hope you enjoy!

      Reply

    • Carol says

      Hi, Kathryn, Thanks so much for your great question. You absolutely could use chicken thighs. Leaving the skin on is up to you but whenever you cook any protein with the bones, you’re adding to the flavor so I would advise using chicken thighs on the bone. You would cook them for approximately the same amount of time, maybe a little less as they’re smaller. However, thighs hold up to longer cooking and will only become more and more tender. Thanks again and hope you enjoy!

      Reply

  6. Traci says

    This gorgeous recipe is so elegant, yet so approachable. Love it that Pinot is the recommended red! Such a great way to make chicken NOT boring. Thanks for sharing 🙂

    Reply

    • Carol says

      Hi, Trish, Thanks so much for your question! Don’t see why you couldn’t. I would do 4 hours on High or 8 hours on Low. Whether you want to put the mushrooms in at the beginning or add them later is up to you. Mushrooms can really overcook. I like to add them add the end so they retain their texture. Thanks again and hope you enjoy!

      Reply

    • Carol says

      Hi, Sarah, Thanks so much for your question. You absolutely could do that, but I think they have better texture when added near the end. Mushrooms have a tendency to shrink quite a bit, too. It’s personal preference above anything. Thanks again and hope you enjoy!

      Reply

    • Carol says

      Hi, Cassie, Thanks so much for your question. I think that would be just fine. You shouldn’t have to cook them as long as breasts on the bone. Thanks again and hope you enjoy!

      Reply

  10. So Simply Sweet says

    This was delicious and easy. Used chicken thighs and cooked in a cast iron skillet (covered) for 50 min instead of the oven (was 92 out on Oct 1). Easy week-night dinner.

    Reply

    • Carol says

      Thanks so much and so glad you enjoyed! Yes, it’s crazy hot here, too! This dish is very versatile and chicken thighs are perfect. Thanks again!

      Reply

    • Carol says

      Hi, Julie, Yes, you probably could; don’t see why you couldn’t. Some mashed potatoes or cauliflower puree on the side would also be great with this dish. Thanks for your question!

      Reply

    • Carol says

      Hi, Julie, Absolutely! I used the bone-in chicken breasts because that’s what we had on hand before going on our trip as I mentioned in the post. Thighs would be great! Thanks so much for your question and hope you enjoy!

      Reply

    • Carol says

      Thanks, Karen! The Rick Steve’s tour was wonderful! They try to get you into the European culture and get you interacting with the locals. For example, the first hotel we stayed at had a retirement home attached to it.

      Reply

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