Chicken Pinot Noir with Wild Mushrooms and Fresh Basil

When it comes to cooking dinner, it’s always great to have a recipe that’s both elegant and easy to make. That’s where this chicken Pinot Noir with wild mushrooms and fresh basil recipe comes in. It’s a dish that combines the richness of Pinot Noir wine with the earthy flavor of wild mushrooms and the freshness of basil, resulting in a meal that’s sure to impress your family or guests.

The dish starts with chicken breasts that are seasoned and seared until golden brown, creating a crispy outer layer while keeping the meat tender and juicy. The wild mushrooms are then sautéed in the same pan, absorbing all the delicious flavors left behind by the chicken. Finally, the dish is finished with a sauce made from Pinot Noir wine, chicken broth, and a touch of cream, creating a rich and flavorful sauce that ties all the ingredients together.

What’s great about this recipe is that it can be made in less than 30 minutes, making it perfect for a weeknight dinner or a last-minute dinner party. It’s also a versatile dish that can be served with a variety of sides, such as mashed potatoes, rice, or roasted vegetables. So why not give this chicken Pinot Noir with wild mushrooms and fresh basil recipe a try? It’s sure to become a new favorite in your recipe repertoire.

INGREDIENTS

• 3 tablespoons olive oil – divided
• Salt and freshly ground black pepper
• 2 split chicken breasts – (bone-in, skin on)
• ½ 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
• ½ teaspoon dried thyme
• 2 tablespoons unsalted butter – softened, divided
• 1 tablespoon all-purpose flour
• 8 ounces mixed wild mushrooms – cremini, oyster, and shiitake, sliced
• ¼ 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 for 4-5 minutes or until golden. Turn and brown the other side for approximately 4-5 minutes. Transfer to a plate.
• Heat the remaining 1 tablespoon of olive oil in the Dutch oven and add the onion.
• Reduce heat to medium and cook the onion for 3-4 minutes or until softened.
• Add garlic and cook for 30 seconds or until fragrant. Stir in tomatoes and cook for 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 for 1 hour, turning once or until the chicken is thoroughly cooked and tender. Transfer the Dutch oven to the stovetop.
• Combine 1 tablespoon of butter with flour. Add to pot with chicken and bring to a simmer to thicken.
• Heat the remaining 1 tablespoon of butter over medium-high heat in a skillet or saute pan.
• Add the mushrooms and cook for 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.

RECIPE’S NOTES

• 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

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