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Chicken with Wild Mushrooms and Fresh Basil

We made it with our Calivines Pinot Noir

Course: Entreé

Servings: 6

Prep Time: 20 min

Cook Time: 1 hour 15 min

 
 
 

Ingredients

  • 3 tablespoons Calivirgin Extra Virgin 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 Calivines Pinot Noir
  • 1 can 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

Directions

  1. Preheat oven to 350º. Season chicken breasts with salt and black pepper.
  2. Heat 2 tablespoons of Calivirgin EVOO 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 EVOO  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 chopped fresh basil, adjust seasoning with salt and black pepper and serve.

 

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2019 Calivines Pinot Noir

RECIPE NOTES

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