Burgundy Chicken with Forest Mushrooms and Basil
Recipe
Ingredients:
4 chicken thighs, bone-in and skin-on
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 cup Pinot Noir
1 cup chicken broth
2 cups wild mushrooms, sliced
1/2 cup fresh basil, chopped
Salt and pepper to taste
Directions:
Preheat the oven to 375°F (190°C).
In a large ovenproof skillet, heat the olive oil over medium heat. Season the chicken thighs with salt and pepper and sear them until golden, about 5-7 minutes on each side. Remove and set aside.
In the same skillet, add the onion and garlic, sautéing until translucent.
Pour in the Pinot Noir and chicken broth, scraping up any browned bits from the bottom of the pan.
Add the wild mushrooms and return the chicken to the skillet. Bring to a simmer.
Transfer the skillet to the oven and bake uncovered for 25-30 minutes, until the chicken is cooked through.
Stir in the fresh basil just before serving.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Kcal: 310 kcal | Servings: 4 servings
