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!
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
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Chicken Pinot Noir with Wild Mushrooms and Fresh Basil
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- 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
- 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.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.