Chicken Pinot Noir with Wild Mushrooms and Fresh Basil

This was quite good indeed...I'd have to give it 9.5, well worth making again :)  As it did not indicate in the original how many servings it would yield and only had 2 chicken breasts, I was guessing it might not serve 3 very well.  Thus, I made 1.5 times the original.  This was just right, meat-wise (though I could finish half of one--the guys both finished whole ones each); there was a ton of sauce leftover, though.  It's really good, don't want to waste it, so I'm going to save it and try it on pasta.  Anyhow, the amounts listed here in the blog are the 1.5 times version.  As you can see below, I served it with basic fried potatoes, which was a perfect accompaniment.  (Note: the pink of the meat is due to the wine and is only surfacial--it is not underdone, I assure you!)

Link to original recipe: https://www.fromachefskitchen.com/chicken-pinot-noir-with-wild-mushrooms-and-fresh-basil/

Ingredients:

4 1/2 T olive oil, divided
kosher salt and coarse black pepper
3 split chicken breats (bone-in, skin-on)
1 small yellow onion, chopped
12 cloves garlic, halved
1 1/2 c. canned whole tomatoes
1 1/2 c. dry red wine, preferably Pinot Noir (which I used, Bogle vineyards)
2 c. chicken stock and 5 oz. canned broth (original asks for canned broth only, thus either works)
1 1/2 tsp. dried oregano
3/4 tsp. dried thyme
3 T. unsalted butter, softened, divided
1 1/2 T. all-purpose flour
12 oz. mixed wild mushrooms, sliced (I might have used a bit more, didn't measure, and would add more next time)
1/4 c. chopped fresh basil (I didn't measure on this)

Ingredients:

1.  Heat oven to 350°F (I'm a slow prepper, so I waited until a little way into the prep before turning on oven).

2. Season chicken breasts with salt and pepper.

3. Heat 3 T. of the olive oil in a Dutch oven over medium-high heat.  Place chicken breasts skin side down and brown 4-5 minutes (or until golden).  Turn, brown equally on other side, then transfer to plate.

4. Add remaining 1 1/2 T. olive oil to Dutch oven and then add onion.  Reduce heat to medium and cook 3-4 minutes or until softened.

5. Add garlic and cook, stirring, 30 seconds or until fragrant.

6. Add tomatoes and cook, stirring, for 1 minute.

7. Add wine and bring to a boil, scraping up any browned bits.

8. Add the chicken stock & broth, oregano, and thyme.  Return to a boil.

9. Transfer chicken, skin side down, back to pot.  Cover tightly and place in oven.  Bake 1 hour, then transfer Dutch oven back to stovetop.

10. Combine 1 1/2 T. butter with the flour (I mashed them together with my fingers to make a paste.)  Add to Dutch oven mixture and bring to a simmer, stirring until combined.

11. In a skillet, heat the remaining 1 1/2 T. butter over medium-high heat.  Add mushrooms and cook 4-5 minutes or until softened and slightly browned (this took closer to 8 min for me).

12. Add cooked mushrooms to pot with chicken, along with basil, and stir to combine all.

13. Adjust seasoning with salt and pepper if needed and enjoy!