Chicken Pinot Noir with Wild Mushrooms and Fresh Basil

• Meat

  • 2 split Chicken breasts, skin on bone in

• Produce

  • 1/4 cup Basil, fresh
  • 8 cloves Garlic
  • 8 oz Mushrooms, mixed wild
  • 1/2 Onion, medium
  • 1 tsp Oregano, dried
  • 3 Plum tomatoes, small
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 1 can Chicken broth

• Baking & Spices

  • 1 tbsp All-purpose flour
  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 2 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 1 cup Red wine, dry

Found on fromachefskitchen.com

Description

Ingredients

• INGREDIENTS
• 3 tablespoons olive oil, divided
• Salt and freshly ground black pepper
• 2 split chicken breasts, (bone in, skin on)
• 1/2 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
• 1/2 teaspoon dried thyme
• 2 tablespoons unsalted butter, softened, divided
• 1 tablespoon all-purpose flour
• 8 ounces mixed wild mushrooms (cremini, oyster and shiitake), sliced
• 1/4 cup chopped fresh basil

Directions

• 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 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 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 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.