Chicken Pinot Noir with Wild Mushrooms and Fresh Basil
Updated Sep 15, 2021, Published Oct 07, 2015
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Chicken Pinot Noir with Wild Mushrooms and Fresh Basil is a dish with a European flair, blending the richness of a French-inspired wine sauce with the earthy flavors of wild mushrooms and the brightness of fresh basil. Serve with twice-baked mashed potatoes and a wedge salad with the best blue cheese dressing on the side!
“Oh my!! Delicious and not that difficult to make. My family loved it!”
The inspiration behind this recipe:
Before we left on a recent amazing European trip, 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.
Tips for making Chicken Pinot Noir with Wild Mushrooms and Fresh Basil:
- 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.
- 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 a 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.
What to serve with this dish:
- Cauliflower White Bean Puree
- Asparagus Cordon Bleu
- Celery Root Puree
- Roasted Green Beans with Tomato Caper Relish
For more easy and delicious chicken recipes, be sure to try:
- Easy Skillet Mediterranean Chicken
- Garlic Herb Butter Roast Chicken with Root Vegetables
- 40 Clove Garlic Chicken
- Moroccan Chicken Tagine with Butternut Squash Chickpeas and Olives
Chicken Pinot Noir with Wild Mushrooms and Fresh Basil
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
- 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 the 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.
Video
Notes
- Can also use bone-in chicken thighs.
- Pinot Noir is a light to medium-bodied dry red wine that doesn’t overpower white-meat chicken’s delicate taste. If you prefer dark meat chicken, Pinot Noir is still fine, or you could use a more full-bodied wine such as Merlot.
- 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 pot tightly with aluminum foil or parchment paper before placing the lid on to minimize the evaporation of the braising liquid before placing it in the oven.
- Can be prepared up to 2 days in advance. Cool and refrigerate.
- Heat covered in the oven at 350 degrees until heated through (30-35 minutes).
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I would like to try making this in an Instant Pot. Has anyone tried yet?
Hi, Karen, Thanks so much for your question. You can certainly do this in the Instant Pot. Here’s the information from Instant Pot on how to do split chicken breasts: https://recipes.instantpot.com/recipe/bone-in-chicken-breasts/ I would still add the mushrooms in last so they maintain their texture. Thanks and hope you enjoy!
I see you say to add the chicken skin side down in the pot. Wouldn’t you want the chicken skin side up to it remains a bit crispy and not soggy? Thanks!
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!
Could you use thighs? And would you leave bone in and skin on? And how long would you cook them? Thanks Kathryn
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!
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 🙂
Thanks so much, Traci! Hope you enjoyed!
Can I cook this recipe in slow cooker (crockpot)?
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!
Have you ever tried cooking the mushrooms in with the chicken?
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!
Is it possible to use skinless boneless chicken breasts?
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!
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.
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!
Could I add potatoes?
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!
Could you use chicken thighs instead of chicken breasts?
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!
Thanks I am making it now with chicken drumsticks and potatoes. Will let you know how it turns out. Thanks again
Thank you! It was amazing! Followed everything and added potatoes cut up in small pieces, peas and used chicken drumsticks. Will follow your recipes!
Thanks so much, Julie! So glad you enjoyed and you really filled up my heart! I hope you will stay in touch!