There’s something wonderfully grounding about a dish that feels both familiar and quietly elegant — the kind of meal that calls everyone to the table without fuss. On the fourth day of our holiday series, Four Calling Birds, we turn to a recipe that does just that: Chicken Pinot Noir with Wild Mushrooms and Fresh Basil.
This is comfort food with a European accent. Golden chicken, gently braised in red wine, mingles with earthy mushrooms and herbs to create a dish that’s rich without being heavy, rustic yet refined. It’s the kind of recipe that fills the kitchen with warmth and rewards you with a deeply satisfying, wine-friendly meal.
The Story Behind the Dish
Cooking chicken in wine is a time-honored technique across Europe, particularly in France, where slow braising transforms simple ingredients into something quietly luxurious. Pinot Noir is especially well suited here — light to medium-bodied, aromatic, and elegant enough to enhance the chicken without overpowering it.
Wild mushrooms bring depth and savoriness, echoing the earthy notes in the wine, while fresh basil at the finish adds a welcome lift. The result is a dish that feels perfect for the season: comforting, aromatic, and made for lingering over conversation and a second glass.
Ingredients
Chicken Pinot Noir with Wild Mushrooms
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3 tbsp olive oil, divided
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Salt and freshly ground black pepper
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2 split chicken breasts, bone-in, skin-on
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½ medium onion, chopped
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8 cloves garlic, halved
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3 small plum tomatoes, seeded and chopped (or 1 cup canned diced tomatoes, drained)
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1 cup dry red wine (Pinot Noir preferred)
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1 can (14.5 oz) chicken broth
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1 tsp dried oregano
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½ tsp dried thyme
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2 tbsp unsalted butter, softened, divided
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1 tbsp all-purpose flour
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8 oz mixed wild mushrooms (cremini, oyster, shiitake), sliced
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¼ cup chopped fresh basil
Directions
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Season and brown the chicken.
Preheat oven to 350°F. Season chicken generously with salt and pepper. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Brown chicken skin-side down until golden, about 4–5 minutes per side. Transfer to a plate. -
Build the base.
Add remaining olive oil to the pot. Reduce heat to medium and sauté onion until softened, about 3–4 minutes. Add garlic and cook briefly until fragrant. Stir in tomatoes and cook 1 minute more. -
Deglaze and braise.
Pour in the Pinot Noir, scraping up any browned bits. Add chicken broth, oregano, and thyme. Bring to a boil, then return chicken to the pot, skin-side down. Cover tightly and transfer to the oven. Cook about 1 hour, turning once, until chicken is tender and cooked through. -
Thicken the sauce.
Transfer the pot back to the stovetop. Mash 1 tablespoon butter with the flour and stir into the sauce. Simmer gently to thicken. -
Finish with mushrooms and basil.
In a separate skillet, melt remaining butter and sauté mushrooms until browned. Add mushrooms to the chicken, stir in fresh basil, and adjust seasoning. Serve warm.
Notes from Our Kitchen
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Bone-in chicken shines here. It stays moist and enriches the sauce as it braises.
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Add dried herbs early, fresh herbs late. This keeps flavors layered and vibrant.
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Make-ahead friendly. This dish improves with time and reheats beautifully.
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Serve with something to soak up sauce. Creamy polenta, mashed potatoes, or crusty bread are all welcome.
Perfect Pairings
When a dish is built around Pinot Noir, the pairing possibilities are particularly rewarding. These bottles echo the wine-based sauce while offering their own regional character.
Littlebury Pinot Noir, Willamette Valley
Silky and expressive, with red cherry, forest floor, and gentle spice. Its elegance mirrors the dish’s earthy mushrooms and tender chicken beautifully.
SLO Lane Pinot Noir, Central Coast
Ripe fruit, soft tannins, and a touch of savory depth make this a comforting, crowd-pleasing match for the rich braise.
Brocard Closerie des Alisiers Bourgogne Pinot Noir
Bright, lifted, and quietly complex. This Burgundy brings freshness and finesse, letting the dish’s herbs and wine sauce shine.
A Toast to Four Calling Birds
On the fourth day of our holiday table, we celebrate a dish that calls everyone in — familiar, fragrant, and deeply satisfying. Chicken Pinot Noir with Wild Mushrooms is a reminder that great meals don’t need to shout; they simply need care, time, and the right bottle poured alongside.
Find these bottles and more at your local Vinodivino.
