Chicken Pinot Noir with Wild Mushrooms & Fresh Basil

6 tbsp olive oil, divided
SIDS SALT & PEPPER to taste
4 split chicken breasts, bone in & skin on
1 onion, chopped
16 cloves garlic, halved
6 small plum tomatoes, seeded & chopped (or 1 cup drained, canned diced tomatoes)
2 cup dry red wine, preferably pinot noir
410 g chicken stock
2 tsp dried oregano
1 tsp dried thyme
4 tbsp butter - softened, divided
2 tbsp all-purpose flour
500 g mixed wild mushrooms
½ cup chopped fresh basil

Preheat oven to 175°C. Season chicken breasts with SIDS SALT & PEPPER.
Heat 2 tablespoons of oil over medium-high heat in a Dutch oven.
Place chicken breasts skin side down in the hot oil and brown 4-5 minutes until golden. Turn and brown the other side approximately 4-5 minutes. Transfer to a plate.
Heat remaining oil in the Dutch oven and add the onion.
Reduce heat to medium and cook onion 3-4 minutes until softened. Add garlic and cook 30 seconds 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 stock, 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 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 frypan.
Add the mushrooms and cook 4-5 minutes until browned. Transfer to pot with chicken, stir in chopped fresh basil, adjust seasoning with SIDS SALT & PEPPER and serve.