Chicken Pinot Noir with Wild Mushrooms and Fresh BasilA featured Wine Club recipe for Poundstone Winery.
Use Pinot Noir to prepare this dish, and enjoy a glass while you eat it, as well!Yield: 2
Prep Time: 20 Minutes
Cook Time: 75 Minutes
• 3 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 split chicken breasts (bone in, skin on)
• 1/2 medium onion
• 8 cloves garlic
• 3 small plum 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
• 1 tablespoon all-purpose flour
• 8 ounces mixed wild mushrooms
• 1/4 cup chopped fresh basil
1. Preheat oven to 350 degrees. Season chicken breasts with salt and black pepper.
2. Heat 2 tablespoons olive oil over medium-high heat in a Dutch oven.
3. 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.
4. Heat remaining 1 tablespoon olive oil in the Dutch oven and add the onion.
5. Reduce heat to medium and cook onion 3-4 minutes or until softened.
6. Add garlic and cook 30 seconds or until fragrant. Stir in tomatoes and cook 1 minute.
7. 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.
8. 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.
9. Combine 1 tablespoon butter with flour. Add to pot with chicken and bring to a simmer to thicken.
10. Heat remaining 1 tablespoon butter over medium-high heat in a skillet or saute pan.
11. 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.
Recipe sourced from A Chef's Kitchen