Braised Chicken Pinot Noir
Cook up the perfect, most tender chicken you have ever dreamed of.
To make Braised Chicken Pinot Noir, begin by preheating oven to 350° F. Season chicken breasts with salt and 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, then transfer to a plate and set aside.
Heat remaining 1 tablespoon olive oil in the Dutch oven and add onion. Reduce heat to medium and cook for 3-4 minutes or until softened. Add garlic and cook for 30 seconds, then stir in tomatoes and cook for 1 minute. Add the wine and bring to a boil, scraping up any browned bits on the sides or bottom of your pan. Add the chicken broth, oregano, and thyme and return to a boil.
Return the chicken to the pan, skin side down, and cover tightly and place in the oven. Cook 1 hour, rotating 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 for 4-5 minutes or until browned. Transfer to your Dutch oven with chicken, stir in chopped fresh basil, and adjust seasoning with salt and black pepper. Enjoy!
Pro Tip: Try serving this over your favorite type of pasta, spaghetti squash, or zucchini noodles! The creamy wine infused sauce creates pasta perfection.