Chicken Pinot Noir with Wild Mushrooms and Fresh Basil

Ingredients

3tablespoons olive oil - divided
Salt and freshly ground black pepper
2split chicken breasts - (bone in, skin on)
1/2medium onion - chopped
8cloves garlic - halved
3small plum tomatoes - seeded and chopped (or 1 cup drained, canned diced tomatoes)
1cup dry red wine - preferably pinot noir
1can (14.5-ounce) chicken broth
1teaspoon dried oregano
1/2teaspoon dried thyme
2tablespoons unsalted butter - softened, divided
1tablespoon all-purpose flour
8ounces mixed wild mushrooms - cremini, oyster and shiitake, sliced
1/4cup chopped fresh basil

Directions

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.

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.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

Info: 876 kcalServing: 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