Rosemary Grilled Chicken Thighs And Wild Mushroom Sauce

By á-174942

Ingredients

• WILD MUSHROOM SAUCE:
• 1 1/2 pounds boneless skinless chicken thighs
• Extra-virgin olive oil for drizzling
• Coarse salt to taste
• Freshly-ground black pepper to taste
• 3 fresh rosemary stems leaves stripped, and chopped
• 1 cup chicken or vegetable stock
• 1 ounce dried porcini mushrooms
• 2 tablespoons extra-virgin olive oil
• 1/8 pound pancetta - (4 slices) chopped (or 3 slices bacon, chopped)
• 2 garlic cloves crushed
• 1 large shallot chopped
• 2 portobello mushroom caps halved, and thinly sliced
• Coarse salt to taste
• Freshly-ground black pepper to taste
• 1 tablespoon all-purpose flour
• 1 cup dry red wine

Details

Servings 4

Preparation

Step 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.

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 half, 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.

This recipe yields 4 servings.