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Chicken Pinot Noir with Wild Mushrooms and Fresh Basil

Prep Time:

20 minutes

Cook Time:

1hr 35 min.




About the Recipe

Experience the European Flair with Chicken Pinot Noir Featuring Wild Mushrooms and Fresh Basil
As summer transitions into fall, indulge in the perfect dish that encapsulates the season's essence. The Chicken Pinot Noir, accompanied by wild mushrooms and fresh basil, offers a delicate yet rich wine sauce that will leave you savoring every bite.


  • ▢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


  • 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 the 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.

Great serve with rice, mashed cauliflower, pasta, mashed potatoes or a side of vegetables.

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