Rosemary Grilled Chicken Thighs And Wild Mushroom Sauce

Recipe Ingredients

1 1/2 lbs	681g / 24oz	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
		Wild Mushroom Sauce
1 cup	237ml	Chicken or vegetable stock
1 oz	28g	Dried porcini mushrooms
2 tablespoons	30ml	Extra-virgin olive oil
1/8 lb	56g / 2oz	Pancetta - (4 slices) - chopped
		= (or 3 slices bacon, chopped)
2		Garlic cloves - crushed
1		Shallot - chopped (large)
2		Portobello mushroom caps - halved, and
		Thinly sliced
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	All-purpose flour
1 cup	237ml	Dry red wine

Recipe Instructions

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.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C32) - from the TV FOOD NETWORK

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