Chicken Pinot Noir with Wild Mushrooms and Fresh Basil
Chicken Pinot Noir is a delectable dish that combines succulent chicken with the rich flavors of wild mushrooms and the freshness of basil, all simmered to perfection in a delightful Pinot Noir sauce.
Introduction to Chicken Pinot Noir
Chicken Pinot Noir is a classic culinary creation that harmonizes tender chicken pieces with the earthiness of wild mushrooms and the aromatic essence of fresh basil, creating a symphony of flavors that tantalizes the taste buds.
The Origin and Evolution of Chicken Pinot Noir
History of the Dish
This dish traces its roots to the fusion of French and American cuisines, where the delicate flavors of Pinot Noir wine were ingeniously merged with chicken and the earthy tones of wild mushrooms.
Culinary Influences and Adaptations
Over time, various chefs and culinary enthusiasts have put their spin on Chicken Pinot Noir, introducing diverse techniques and ingredient variations, making it a versatile dish adaptable to different palates.
Ingredients for Chicken Pinot Noir
The choice of chicken is crucial for this dish. Opt for boneless, skinless chicken breasts or thighs, ensuring tenderness and easy absorption of flavors.
Wild Mushrooms and Their Varieties
Wild mushrooms like cremini, shiitake, or porcini add depth and complexity to the dish. Their unique textures and flavors complement the chicken and the sauce.
Importance of Fresh Basil
Fresh basil adds a burst of aromatic freshness to the dish, balancing the earthiness of the mushrooms and enhancing the overall flavor profile.
Cooking Chicken Pinot Noir: Step-by-Step Guide
Preparing the Chicken
Start by seasoning the chicken pieces with salt and pepper, then lightly sear them in a pan until golden brown, ensuring they retain their moisture and tenderness.
Sauteing Wild Mushrooms
In a separate pan, sauté the assorted wild mushrooms in butter or olive oil until they release their flavors and turn golden brown.
Incorporating Fresh Basil
Add the fresh basil leaves to the pan, allowing their aromatic essence to infuse into the mushrooms and chicken.
Simmering in Pinot Noir Sauce
Pour the Pinot Noir wine into the pan, creating a flavorful sauce that gently simmers the chicken, mushrooms, and basil together, allowing the ingredients to meld.
Pairing and Serving Suggestions
Pair this dish with a glass of Pinot Noir wine to enhance the flavors and create a harmonious dining experience.
Accompaniments and Side Dishes
Serve Chicken Pinot Noir with a side of creamy mashed potatoes or buttered noodles to complement the richness of the dish.
Health Benefits of Chicken Pinot Noir
Chicken Pinot Noir offers a balanced meal with proteins from chicken and various nutrients from wild mushrooms and fresh basil.
Healthier Cooking Methods
Opt for healthier cooking methods like grilling or baking the chicken to reduce the use of oils, maintaining the dish’s health benefits.
In conclusion, Chicken Pinot Noir with Wild Mushrooms and Fresh Basil is a culinary delight that captures the essence of diverse flavors and textures, making it a versatile and exquisite dish for various occasions.
- 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.
MAKE AHEAD: Can be prepared up to 2 days in advance. Heat covered in the oven at 350 degrees until heated through (30-35 minutes).
FREEZER-FRIENDLY: Cool thoroughly, place in an airtight container and freeze up to 2 months. Thaw in the refrigerator and heat covered at 350 degrees for 30-35 minutes.