Recipes
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Pinot Noir Chicken with Wild Mushrooms and Fresh Basil
Recipe Date:
June 23, 2021
Cook Time:
01:35:00
Difficulty:
Easy
Measurements:
Imperial (US)
Chicken Pinot Noir with Wild Mushrooms and Fresh Basil. A rich, yet light wine sauce with earthy wild mushrooms.
Ingredients
- 3 tsps Olive oil
- Salt, seasoning salt, and black pepper
- 2 Split chicken breast
- 1/2 Medium yellow onion, chopped
- 8 Garlic cloves
- 3 Plum tomatoes chopped o 1 can diced tomatoes
- 1 cup SIX26 Pinot Nior
- 14 ozs Vegetable broth or water
- 1 tsp Dried oregano
- 1/2 tsp Thyme
- 1 tsp All-purpose flour
- 10 ozs Wild mushrooms, sliced
- 1/4 cup Fresh Basil
Directions
- 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 for 4-5 minutes or until golden. Turn and brown the other side for 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 for 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 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.
