CHICKEN - GRILLED - Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce :]>

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Nb persons: 4
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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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