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, blending the richness of a French-inspired wine sauce with the earthy flavors of wild mushrooms and the brightness of fresh basil.
Servings: 2
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
SUBSTITUTIONS:
- 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
Serving: 1 | Calories: 876kcal | Carbohydrates: 25g | Protein: 52g | Fat: 54g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 263mg | Potassium: 1182mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1499IU | Vitamin C: 19mg | Calcium: 95mg | Iron: 4mg