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Chicken Pinot Noir

Savory Chicken Pinot Noir: Comfort Food with a Twist

Indulge in a delightful Chicken Pinot Noir with earthy wild mushrooms and fresh basil for a comforting meal.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Split Chicken Breasts (bone-in, skin-on) Or substitute with bone-in chicken thighs
  • 2 tablespoons Olive Oil Can be swapped for canola oil
  • to taste Salt and Freshly Ground Black Pepper Adjust according to your taste preferences
For the Aromatics
  • 1 medium Onion (chopped) Shallots are a great, milder alternative
  • 3 cloves Garlic (halved) Fresh garlic is always recommended over powdered
For the Sauce
  • 1 can Plum Tomatoes (chopped) or Canned Diced Tomatoes Canned options are handy for quick prep
  • 1 cup Dry Red Wine (preferably Pinot Noir) Consider merlot for a bolder profile
  • 2 cups Chicken Broth Opt for low-sodium for healthier cooking
  • 1 teaspoon Dried Oregano Feel free to use fresh oregano in larger amounts
  • 1 teaspoon Dried Thyme Switch to fresh if you prefer its vibrant taste
For Creaminess
  • 2 tablespoons Unsalted Butter (softened) Margarine is a substitute if necessary
  • 2 tablespoons All-Purpose Flour Gluten-free flour blends can work just as well
For the Mushrooms
  • 2 cups Mixed Wild Mushrooms (cremini, oyster, shiitake) Button mushrooms can serve as an easy substitute
For the Freshness
  • 1/4 cup Chopped Fresh Basil Fresh parsley can be used if basil is not available

Equipment

  • Dutch oven
  • Stovetop
  • Oven
  • Cooking pan

Method
 

Step-by-Step Instructions for Chicken Pinot Noir
  1. Preheat the oven to 350°F (175°C).
  2. Season the split chicken breasts with salt and pepper.
  3. Brown the chicken in a Dutch oven with olive oil for 4-5 minutes on each side.
  4. Sauté the chopped onion for 3-4 minutes, then add garlic for 30 seconds.
  5. Add the chopped tomatoes and cook for about 1 minute.
  6. Deglaze with dry red wine, scraping the bottom of the pot.
  7. Combine chicken broth, oregano, and thyme; bring to a boil.
  8. Return chicken to the pot, cover, and bake for 1 hour.
  9. Thicken the sauce with a butter and flour paste.
  10. Sauté the mixed wild mushrooms, add to the pot with chopped basil, and serve.

Nutrition

Serving: 1servingCalories: 520kcalCarbohydrates: 18gProtein: 40gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 140mgSodium: 460mgPotassium: 800mgFiber: 2gSugar: 4gVitamin A: 8IUVitamin C: 15mgCalcium: 45mgIron: 2mg

Notes

Marinate the chicken in wine for at least an hour to intensify flavors. Consider slow cooker option and experiment with mushroom varieties for umami enhancement.

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