Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce
The recipe Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce can be made in approximately 30 minutes. For $5.17 per serving, you get a beverage that serves 4. One portion of this dish contains roughly 37g of protein, 34g of fat, and a total of 544 calories. 24 people were impressed by this recipe. A mixture of rosemary, coarse salt, pancetta, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It will be a hit at your The Fourth Of July event. It is a good option if you're following a dairy free diet. It is brought to you by Foodnetwork. With a spoonacular score of 68%, this dish is pretty good. Try Wild Mushroom-Stuffed Chicken Thighs With Fingerling Potatoes and Green Olives jkla, Rosemary Grilled Chicken Thighs, and Chicken Thighs with Rosemary Tomato Beer Sauce for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
Coarse salt and black pepper
Coarse salt and freshly ground black pepper
1-ounce dried porcini mushrooms
1 cup dry red wine
1 tablespoon all-purpose flour
2 cloves garlic, crushed
2 tablespoons extra-virgin olive oil
Extra-virgin olive oil, for drizzling
1/8 pound, 4 slices, pancetta, chopped, available at your deli counter or 3 slices bacon, chopped
2 portobello mushroom caps, halved and thinly sliced
3 stems fresh rosemary, leaves stripped and chopped
1 large shallot, chopped
1 1/2 pounds boneless, skinless chicken thighs
1 cup chicken or vegetable stock
Equipment:
grill pan
grill
bowl
microwave
oven mitt
stove
frying pan
ladle
Cooking instruction summary:
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.
Step by step:
1. Heat a grill pan over high heat.
2. 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.
3. Place stock in a small bowl and cover.
4. Heat in microwave on high for 2 minutes.
5. Remove stock from microwave with oven mitt.
6. 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.
7. 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.
8. Add sliced portobello mushrooms to the pan and season with salt and pepper.
9. Saute mushrooms 10 minutes, or until dark and tender.
10. Add flour and cook 1 minute.
11. Add red wine to the pan and reduce by 1/2, about 1 minute.
12. Add reserved stock and porcini mushrooms to the pan and simmer together 1 to 2 minutes longer to combine.
13. Slice chicken thighs and fan out on a plate. Ladle thick mushroom sauce down over sliced chicken and serve.
Nutrition Information:
covered percent of daily need
