Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce Recipe

Name: Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat a grill pan over high heat.
2
Drizzle chicken thighs with oil, season with salt, pepper and rosemary.
3
Grill chicken 5 minutes on each side and remove from heat to rest for 5 minutes.
4
Place stock in a small bowl and cover.
5
Heat in microwave on high for 2 minutes.
6
Remove stock from microwave with oven mitt.
7
Add dried porcini to the dish and replace the cover.
8
Steep porcinis in stock 5 to 10 minutes to reconstitute mushrooms.
9
This may also be done on the stovetop.
10
Simmer broth, and mushrooms for 10 minutes over low heat.
11
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.
12
Add sliced portobello mushrooms to the pan and season with salt and pepper.
13
Saute mushrooms 10 minutes, or until dark and tender.
14
Add flour and cook 1 minute.
15
Add red wine to the pan and reduce by 1/2, about 1 minute.
16
Add reserved stock and porcini mushrooms to the pan and simmer together 1 to 2 minutes longer to combine.
17
Slice chicken thighs and fan out on a plate.
18
Ladle thick mushroom sauce down over sliced chicken and serve.

674

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce

How did you like this recipe?

Frequently Asked Questions