Chicken Pinot Noir with Wild Mushrooms and Fresh Basil

Chicken Pinot Noir with Wild Mushrooms and Fresh Basil is a recipe with a European style! An abundant, yet light red wine sauce with natural wild mushrooms is excellent for transitioning from summer season to drop!

Chicken Pinot Noir

Chicken Pinot Noir


COOK TIME: 1 hr 15 mins

COMPLETE TIME: 1 hr 35 mins


  • 3 tbsps olive oil, split
  • Salt and fresh ground black pepper
  • 2 split chicken breasts, (bone in, skin on)
  • 1/2 tool onion, sliced
  • 8 cloves garlic, cut in half
  • 3 tiny plum tomatoes, seeded and sliced (or 1 mug drained pipes, tinned diced tomatoes)
  • 1 mug completely dry merlot, ideally pinot noir
  • 1 can (145-ounce) chicken brew
  • 1 tsp dried out oregano
  • 1/2 tsp dried out thyme
  • 2 tbsps saltless butter, softened, split
  • 1 tbsp all-purpose flour
  • 8 ounces combined wild mushrooms (cremini, oyster and shiitake), cut
  • 1/4 mug sliced fresh basil


  1. Preheat stove to 350 levels. Season chicken breasts with salt and black pepper.
  2. Heat 2 tbsps olive oil over medium-high warm in a Dutch stove.
  3. Place chicken breasts skin side down in the warm oil and brownish 4-5 mins or till gold. Turn and brownish the opposite side roughly 4-5 mins. Transfer to a plate.
  4. Heat staying 1 tbsp olive oil in the Dutch stove and include the onion.
  5. Reduce warm to tool and cook onion 3-4 mins or till softened.
  6. Add garlic and cook 30 secs or till aromatic. Stir in tomatoes and cook 1 min.
  7. Add the red wine and give a boil, scuffing up any type of browned little bits. Add the chicken brew, oregano and thyme and go back to a boil.
  8. Place chicken skin side down in the pot, cover securely and area in the stove. Cook 1 hr, transforming as soon as or till chicken is extensively cooked and tender. Transfer Dutch stove to the stovetop.
  9. Combine 1 tbsp butter with flour. Add to pot with chicken and give a simmer to enlarge.
  10. Heat staying 1 tbsp butter over medium-high warm in a frying pan or saute frying pan.
  11. Add the mushrooms and cook 4-5 mins or till browned. Transfer to pot with chicken, mix in sliced fresh basil, readjust spices with salt and black pepper and offer.

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Chicken Pinot Noir

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