Best 2 Rosemary Grilled Chicken Thighs And Wild Mushroom Sauce Recipes

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Rosemary grilled chicken thighs and wild mushroom sauce is a flavorful and satisfying dish that is perfect for any occasion. This delectable dish combines the earthy flavors of rosemary, the succulent texture of chicken thighs, and the rich creaminess of a wild mushroom sauce to create a symphony of flavors that will tantalize your taste buds. The tender chicken thighs are marinated in a fragrant blend of rosemary, garlic, and olive oil, then grilled to perfection, infusing them with a smoky char that complements the rich sauce. The wild mushroom sauce is made with a variety of mushrooms, such as shiitake, cremini, and oyster, sauteed in butter and white wine, creating a velvety and savory sauce that perfectly complements the chicken.

Here are our top 2 tried and tested recipes!

ROSEMARY GRILLED CHICKEN THIGHS AND WILD MUSHROOM SAUCE



Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

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

Steps:

  • 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.

ROSEMARY GRILLED CHICKEN THIGHS AND WILD MUSHROOM SAUCE



ROSEMARY GRILLED CHICKEN THIGHS AND WILD MUSHROOM SAUCE image

Categories     Chicken

Number Of Ingredients 15

• 1 1/2 pounds boneless, skinless chicken thighs
• Extra-virgin olive oil, for drizzling
• Coarse salt and black pepper
• 4 tablespoons Twisted Butter Portobello Mushroom with Boursin-Garlic & Fine Herb Cheese
• 1 cup chicken or vegetable stock
• 1-ounce dried porcini mushrooms
• 1 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

Steps:

  • Heat a grill pan over high heat. Drizzle chicken thighs with oil, and season with salt and pepper. Grill chicken 5 minutes on each side and remove from heat for 5 minutes. Place stock in a small bowl and 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, then 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 1 tablespoons olive oil, and Twisted Butter Portobello Mushroom with Boursin-Garlic & Fine Herb Cheese Butter. Sauté 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. Sauté 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.

Tips:

  • To ensure evenly cooked chicken thighs, use a meat thermometer to check that the internal temperature has reached 165°F (74°C) before removing from the grill.
  • For a more flavorful sauce, use a variety of wild mushrooms, such as chanterelles, shiitake, and oyster mushrooms.
  • If you don't have a grill, you can also cook the chicken thighs in a grill pan over medium heat.
  • To make the sauce ahead of time, simply cook the mushrooms and shallots according to the recipe and then let cool. Store the sauce in an airtight container in the refrigerator for up to 3 days.
  • Serve the chicken thighs and wild mushroom sauce with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

This rosemary grilled chicken thighs and wild mushroom sauce recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The chicken thighs are juicy and flavorful, and the wild mushroom sauce is rich and creamy. With a few simple ingredients and steps, you can create a restaurant-quality meal in the comfort of your own home. So next time you're looking for a new recipe to try, give this rosemary grilled chicken thighs and wild mushroom sauce a try. You won't be disappointed!

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