Chicken with Wild Mushrooms

Made with our Calivines Pinot Noir

Serves: 6   |   Prep Time: 20 min   |   Total Time: 1 hour 45 min

  • 3 tablespoons Calivirgin Premium Extra Virgin Olive Oil, divided
  • salt and freshly ground black pepper
  • 2 split chicken breasts, (bone in, skin on)
  • ½ medium onion, chopped
  • 8 cloves garlic, halved
  • 3 small plum tomatoes, seeded and chopped (or 1 cup drained, canned diced tomatoes)
  • 1 cup Calivines Pinot Noir
  • 1 can chicken broth
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 2 tablespoons unsalted butter, softened, divided
  • 1 tablespoon all-purpose flour
  • 8 ounces mixed wild mushrooms (cremini, oyster and shiitake) sliced
  • ¼ cup fresh basil, chopped
  1. Preheat oven to 350ºF. Season chicken breasts with salt and black pepper.
  2. Heat 2 tablespoons of Calivirgin Premium Extra Virgin Olive Oil over medium-high heat in a Dutch oven.
  3. Place chicken breasts skin 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 Calivirgin Premium Extra Virgin 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 the 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 sauce pan.
  11. Add the mushrooms and cook 4-5 minutes or until browned. Transfer to pot with chicken, stir in basil with salt and black pepper.

Pinot Noir

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