Wednesday, November 26, 2008

Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce

Cook Time: 20 min
Level: Easy
Yield: 4 servings


* 1 1/2 pounds boneless, skinless chicken thighs
* Extra-virgin olive oil, for drizzling
* Coarse salt and black pepper
* 3 stems fresh rosemary, leaves stripped and chopped
* 1 cup chicken or vegetable stock
* 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 and freshly ground black pepper
* 1 tablespoon all-purpose flour
* 1 cup dry red wine


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

Slice chicken thighs and fan out on a plate. Ladle thick mushroom
sauce down over sliced chicken and serve.


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