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Chicken Pinot Noir with Wild Mushrooms and Fresh Basil

Chicken Pinot Noir with Wild Mushrooms for Cozy Fall Nights

This Chicken Pinot Noir with Wild Mushrooms and Fresh Basil is a comforting dish perfect for chilly fall nights.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: European
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Split Chicken Breasts (bone-in, skin-on) Substitute with bone-in chicken thighs for a richer taste.
  • To taste Salt Adjust to your preference for seasoning.
  • To taste Black Pepper Adjust to your preference for seasoning.
  • 2 tablespoons Olive Oil You can use any light cooking oil if preferred.
For the Sauce
  • 1 cup Chopped Onion Builds base flavor and sweetness.
  • 2 cloves Garlic (halved) Adds aromatic intensity to the dish.
  • 2 cups Plum Tomatoes (seeded/chopped or canned) Canned tomatoes are a convenient alternative.
  • 1 cup Dry Red Wine (preferably Pinot Noir) Merlot can be used as a substitute if necessary.
  • 1 can (14.5-ounce) Chicken Broth Aids in braising the chicken while adding moisture.
  • 1 teaspoon Dried Oregano For a stronger taste, fresh oregano is recommended.
  • 1 teaspoon Dried Thyme Complements the earthy flavors of the wild mushrooms.
For the Sauce Thickener
  • 2 tablespoons Unsalted Butter Adds creaminess and a rich mouthfeel to the sauce.
  • 2 tablespoons All-Purpose Flour Thickens the sauce for a velvety consistency.
For the Mushroom Medley
  • 2 cups Mixed Wild Mushrooms (cremini, oyster, shiitake) Feel free to use any variety of mushrooms available to you.
  • 1/2 cup Chopped Fresh Basil Add only at the end to preserve its aromatic qualities.

Equipment

  • Dutch oven
  • Skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Season the split chicken breasts generously with salt and black pepper.
  2. In your Dutch oven, heat 2 tablespoons of olive oil over medium heat. Sear the chicken for 4-5 minutes on each side until golden brown.
  3. Add a touch more olive oil and toss in the chopped onion, sautéing for about 3-4 minutes until softened. Then add the halved garlic, cooking for 30 seconds.
  4. Incorporate the chopped plum tomatoes into the pot and cook for 1 minute, mixing well.
  5. Pour in the dry red wine and bring to a boil, scraping browned bits from the pot. Then add chicken broth, oregano, and thyme.
  6. Return the chicken to the pot, cover tightly, and bake for 1 hour, turning halfway through.
  7. Combine unsalted butter and flour to create a paste. Whisk into the pot on medium heat to thicken the sauce.
  8. Sauté mixed wild mushrooms in a skillet until golden brown. Add to the Dutch oven and stir gently.
  9. Finish with chopped fresh basil, stirring until wilted. Adjust seasoning as needed before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 700mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 600IUVitamin C: 12mgCalcium: 30mgIron: 2mg

Notes

Choose quality chicken for enhanced flavor and moisture. Fresh ingredients like mushrooms and basil maximize flavor. Always taste and adjust seasoning before serving.

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