Chicken with Wild Mushrooms

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

Preheat oven to 350ºF. Season chicken breasts with salt and black pepper.
Heat 2 tablespoons of Calivirgin Premium Extra Virgin Olive Oil over medium-high heat in a Dutch oven.
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.
Heat remaining 1 tablespoon Calivirgin Premium Extra Virgin 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 the 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 sauce pan.
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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