Recipe: Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce (Rachael Ray)

ROSEMARY GRILLED CHICKEN THIGHS
AND WILD MUSHROOM SAUCE

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 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 combine.

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

Source: Rachael Ray, Food TV Network