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Roast Chicken with Merlot and Mushrooms

Featured by Lucas & Lewellen Vineyards - Toccata Wines in the Gold Wine Club.
Roast Chicken with Merlot and Mushrooms


From the winery itself comes this decadent roasted chicken recipe topped with a Merlot and mushroom sauce. Pair this with a glass of Merlot.

Yield: 4 - 6
Prep Time: 15 Minutes
Cook Time: 55 Minutes


• 2 skin-on, bone-on chicken breasts (12-14 oz. each)
• Kosher salt and freshly ground pepper
• 1 Tbs. vegetable oil
• 1 lb. Oyster and/or Maitake mushrooms, trimmed and torn into pieces
• 1 Tbs. unsalted butter
• 1 Tbs. all-purpose flour
• 1/2 cup low-sodium chicken broth
• 1 cup Merlot
• 1/2 tsp. sugar


Preheat the oven to 375 degrees. Season the chicken with 1/2 tsp. salt and pepper to taste. Heat a medium skillet over medium-high heat; add 1/2 Tbs. vegetable oil, then add the chicken, skin-side down, and cook until the skin is golden brown, about 6 minutes. Transfer to a rimmed baking sheet, skin-side up; reserve the skillet.

Toss the mushrooms with the remaining 1/2 Tbs. vegetable oil and season with salt and pepper; scatter around the chicken on the baking sheet. Bake until the mushrooms are tender and a thermometer inserted into the thickest part of the chicken registers 160 degrees, about 25 minutes. Meanwhile, melt the butter in the reserved skillet over medium heat. Add the flour and cook, stirring, 1 minute. Add the chicken broth and bring to a simmer, whisking. Add the wine, sugar, and 1/4 tsp. salt and simmer until the sauce is reduced by half, about 10 minutes.

Season with salt and pepper. Spoon some of the red wine sauce onto each plate; top with the chicken and mushrooms.

Recipe provided by Lucas & Lewellen Vineyards.

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