Best Rosemary Grilled Chicken Thighs And Wild Mushroom Sauce Recipes

Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 14

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

Steps:

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.
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.
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.
Slice chicken thighs and fan out on a plate. Ladle thick mushroom sauce down over sliced chicken and serve.

ROSEMARY GRILLED CHICKEN THIGHS AND WILD MUSHROOM SAUCE image

Categories Chicken

Number Of Ingredients 15

1 1/2 pounds boneless, skinless chicken thighs
Extra-virgin olive oil, for drizzling
Coarse salt and black pepper
4 tablespoons Twisted Butter Portobello Mushroom with Boursin-Garlic & Fine Herb Cheese
1 cup chicken or vegetable stock
1-ounce dried porcini mushrooms
1 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

Steps:

Heat a grill pan over high heat. Drizzle chicken thighs with oil, and season with salt and pepper. Grill chicken 5 minutes on each side and remove from heat for 5 minutes. Place stock in a small bowl and 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, then 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. In a medium skillet, add 1 tablespoons olive oil, and Twisted Butter Portobello Mushroom with Boursin-Garlic & Fine Herb Cheese Butter. Sauté 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. Sauté 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. Slice chicken thighs and fan out on a plate. Ladle thick mushroom sauce down over sliced chicken and serve.