Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 1/2 pounds boneless, skinless chicken thighs |
extra-virgin olive oil, for drizzling |
coarse salt and black pepper |
3 stems fresh rosemary, leaves stripped and chopped |
1 cup chicken or vegetable stock |
1 -ounce dried porcini mushrooms |
2 tablespoons extra-virgin olive oil |
1/8 pound, 4 slices, pancetta, chopped, available at your deli counter or 3 slices bacon, chopped |
2 cloves garlic, crushed |
1 large shallot, chopped |
2 portobello mushroom caps, halved and thinly sliced |
coarse salt and freshly ground black pepper |
1 tablespoon all-purpose flour |
1 cup dry red wine |
Directions:
1. Heat a grill pan over high heat. Drizzle chicken thighs with oil, season with salt, pepper and rosemary. Grill chicken 5 minutes on each side and remove from heat to rest for 5 minutes.
2. Place stock in a small bowl and cover. Heat in microwave on high for 2 minutes. Remove stock from microwave with oven mitt. Add dried porcini to the dish and replace the cover. Steep porcinis in stock 5 to 10 minutes to reconstitute mushrooms. This may also be done on the stovetop. Simmer broth, and mushrooms for 10 minutes over low heat.
3. In a medium skillet, add 2 tablespoons olive oil, saute pancetta, crushed garlic and chopped shallot over medium heat for 3 minutes, to crisp pancetta at edges. Add sliced portobello mushrooms to the pan and season with salt and pepper. Saute mushrooms 10 minutes, or until dark and tender. Add flour and cook 1 minute. Add red wine to the pan and reduce by 1/2, about 1 minute. Add reserved stock and porcini mushrooms to the pan and simmer together 1 to 2 minutes longer to combine.
4. Slice chicken thighs and fan out on a plate. Ladle thick mushroom sauce down over sliced chicken and serve.
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