J. Lohr | Chicken Pinot Noir with Wild Mushrooms and Fresh Basil

Ingredients

• 3 Tbsp. olive oil, divided
• salt and freshly ground black pepper
• 2 split chicken breasts, bone in, skin on (optional to use boneless/skinless, if preferred)
• ½ 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 tsp. dried oregano
• ½ tsp. dried thyme
• 2 Tbsp. unsalted butter, softened, divided
• 1 Tbsp. all-purpose flour
• 8 ounces mixed wild mushrooms such as cremini, oyster and shiitake, sliced (suggested substitutes: button, porcini or portabella)
• ¼ cup chopped fresh basil