Category: Poultry - Fresh

Chicken Pinot Noir with Mushrooms     

Ingredients:
6 tablespoons olive oil, divided
Salt and freshly ground black pepper
4 split chicken breasts, (bone in, skin on)
1 medium onion, chopped
16 cloves garlic, halved
6 small plum tomatoes, seeded and chopped (or 1 cup drained, canned diced tomatoes)
2 cups dry red wine, preferably pinot noir
2 cans (14.5-ounce) chicken broth
2 teaspoon dried oregano
1 teaspoon dried thyme
4 tablespoons unsalted butter, softened, divided
2 tablespoon all-purpose flour
16 ounces mixed mushrooms (cremini, oyster and shiitake), sliced
1/2 cup chopped fresh basil

Preparation:
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.

Date added: 2016-09-14
Number of visits: 2420