Chicken Pinot Noir with Wild Mushrooms and Fresh Basil

I was feeling a little comfort foodish, and found this recipe.  D said of course after verifying that we could have it with thighs, and that it would serve 4 people.

So that's what he did, and it was good.
We had with Roasted Cauliflower and plain pasta.

D did say it is a Sunday dish, not one to make after work.

Chicken Pinot Noir with Wild Mushrooms and Fresh Basil

Chicken Pinot Noir with Wild Mushrooms and Fresh Basil is a dish with a European flair! A rich, yet light wine sauce with earthy wild mushrooms is perfect for transitioning from summer to fall!

PREP TIME: 20 minutes
COOK TIME: 1 hour 15 minutes
TOTAL TIME: 1 hour 35 minutes
SERVINGS: 4
Adapted from: From A Chef's Kitchen

Ingredients
Cooking Spray
Salt and freshly ground black pepper
4 Chicken Thighs, (bone in, skin on)
1/2 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 (used Josh Pinot Noir)
1 can (14.5-ounce) chicken broth
1 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons butter, softened, divided
1 tablespoon all-purpose flour
8 ounces mixed wild mushrooms (cremini, oyster and shiitake), sliced
1/4 cup chopped fresh basil

Instructions
Preheat oven to 350 degrees. Season chicken breasts with salt and black pepper.

Heat 2 tablespoons olive oil over medium-high heat in a Dutch oven.

Place chicken breasts skin side 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 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 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 saute pan.

Add the mushrooms and cook 4-5 minutes or until browned. Transfer to pot with chicken, stir in chopped fresh basil, adjust seasoning with salt and black pepper and serve.

10 Smart Points (my additions/subtractions at 4 servings)