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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 270.2
  • Total Fat: 15.6 g
  • Cholesterol: 61.8 mg
  • Sodium: 174.7 mg
  • Total Carbs: 9.4 g
  • Dietary Fiber: 1.9 g
  • Protein: 18.3 g

View full nutritional breakdown of Rachel Ray Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce calories by ingredient
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Rachel Ray Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce

Submitted by: MIZPICKLE


Number of Servings: 6


    * 2 pounds boneless, skinless chicken thighs
    * Extra-virgin olive oil, for drizzling (Approx 2 tbl)
    * 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


Makes 6 servings

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.

Serve with Butternut Squash Risotto.

Number of Servings: 6

Recipe submitted by SparkPeople user MIZPICKLE.

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