Chicken Pinot Noir with Wild Mushrooms and Fresh Basil

Prep:20minCook:1h 15min

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!

Updated at: Sun, 24 Sep 2023 18:03:20 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories946.4 kcal (47%)

Total Fat54 g (77%)

Carbs29.1 g (11%)

Sugars5.7 g (6%)

Protein52.6 g (105%)

Sodium1278.4 mg (64%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

3 tablespoonsolive oil

divided

salt

freshly ground black pepper

2chicken breasts

split, bone in, skin on

0.5onion

medium, chopped

8 clovesgarlic

halved

plum tomatoes

small, seeded and chopped

1 cupdry red wine

preferably pinot noir

1 x 14.5 ouncecan chicken broth

1 teaspoondried oregano

½ teaspoondried thyme

2 tablespoonsunsalted butter

softened, divided

1 tablespoonall-purpose flour

8 ouncesmixed wild mushrooms

cremini, oyster and shiitake, sliced

¼ cupfresh basil

chopped

Instructions

Step 1

Preheat oven to 350 degrees. Season chicken breasts with salt and black pepper.

Step 2

Heat 2 tablespoons olive oil over medium-high heat in a Dutch oven.

Step 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.

Step 4

Heat remaining 1 tablespoon olive oil in the Dutch oven and add the onion.

Step 5

Reduce heat to medium and cook onion 3-4 minutes or until softened.

Step 6

Add garlic and cook 30 seconds or until fragrant. Stir in tomatoes and cook 1 minute.

Step 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.

Step 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.

Step 9

Combine 1 tablespoon butter with flour. Add to pot with chicken and bring to a simmer to thicken.

Step 10

Heat remaining 1 tablespoon butter over medium-high heat in a skillet or saute pan.

Step 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.