Delicious Chicken Pinot Noir with Wild Mushrooms and Fresh Basil - Best Recipe


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

INSTRUCTIONS : 

  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.
This article and recipe adapted from site.

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