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!
Prep Time- 20mins Cook Time - 1 hr 15 mins Total Time-1 hr 35 mins
Ingredients
3 tablespoons olive oil
Salt, seasoning salt and black pepper
2 split chicken breasts, (bone in, skin on)
1/2 medium yellow onion, chopped
8 cloves garlic, halved
3 small plum tomatoes, seeded and chopped (or 1 cup drained, canned diced tomatoes)
1 cup SIX26 Pinot Nior
1 can (14.5-ounce) vegetable both or water 3
1 teaspoon dried oregano
1/2 teaspoon thyme (fresh or dried is fine)
1 tablespoon all-purpose flour
10 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 seasoning salt.
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 yellow 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 vegetable 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.
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