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CHICKEN - GRILLED - Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce :]>
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| Recipe courtesy Rachael Ray Ingredients | |
| 1 1/2 pounds | boneless, skinless chicken thighs |
| Extra-virgin olive oil, for drizzling | |
| Coarse salt | |
| black pepper | |
| 3 | stems fresh rosemary, leaves stripped and chopped |
| 1 cup | chicken |
| vegetable stock, alternative | |
| 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 | |
| freshly ground black pepper | |
| 1 tablespoon | all-purpose flour |
| 1 cup | dry red wine |
Directions
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.
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