Chicken Pinot Noir with Wild Mushrooms and Fresh Basil
The leaves on the trees are changing color, the weather is cooling, and we find ourselves in the mood for hearty fall dishes. This Chicken Pinot Noir with Wild Mushrooms and Fresh Basil recipe, compliments of personal chef Carol Borchardt from A Chef’s Kitchen, is perfect for saying goodbye to summer and hello to fall.
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
- 3 Tbsp. olive oil, divided
- salt and freshly ground black pepper
- 2 split chicken breasts, bone in, skin on (optional to use boneless/skinless, if preferred)
- 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 tsp. dried oregano
- ½ tsp. dried thyme
- 2 Tbsp. unsalted butter, softened, divided
- 1 Tbsp. all-purpose flour
- 8 ounces mixed wild mushrooms such as cremini, oyster and shiitake, sliced (suggested substitutes: button, porcini or portabella)
- ¼ cup chopped fresh basil
- 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 (breast 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 melted 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 sauté pan.
- Add the mushrooms and cook 4-5 minutes or until browned. Transfer to pot with chicken, stir in chopped fresh basil, and adjust seasoning with salt and black pepper.
- Serve with a salad and a side dish of rice to soak up the Pinot Noir sauce.
- Pair with a glass of J. Lohr Fog’s Reach Pinot Noir for the perfect fall combination.
Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.