Best 2 Rosemary Grilled Chicken Thighs And Wild Mushroom Sauce Recipes

Feast your taste buds on a culinary journey with our Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce, a symphony of flavors that will tantalize your senses. These juicy, succulent chicken thighs, marinated in a blend of aromatic herbs and spices, are grilled to perfection, capturing a smoky char that complements the tender, fall-off-the-bone meat. Alongside, the rich and savory wild mushroom sauce, featuring an earthy medley of mushrooms sautéed in a creamy sauce, elevates this dish to a gourmet masterpiece. This recipe guide also includes variations for a flavorful Grilled Chicken Thighs with Lemon and Herb Butter, bringing a citrusy brightness to the dish, and a tantalizing Grilled Chicken Thighs with Sweet and Spicy Glaze, offering a delightful balance of sweet and heat. Whether you prefer a classic, zesty, or tangy taste profile, these recipes promise an unforgettable dining experience.

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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

Ingredients

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

Ingredients

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:

Use fresh herbs: Fresh herbs, like rosemary and thyme, add a burst of flavor to the chicken and mushrooms. If you don't have fresh herbs, you can use dried herbs, but use about half the amount.
Don't overcrowd the grill: When grilling the chicken thighs, make sure to leave some space between them so that they cook evenly. If you overcrowd the grill, the chicken will steam instead of grill.
Cook the chicken thighs over medium heat: Medium heat will help the chicken cook through without burning. If you cook the chicken over high heat, it will brown too quickly on the outside but remain raw on the inside.
Make sure the chicken thighs are cooked through: Before you remove the chicken thighs from the grill, make sure they are cooked through. You can do this by inserting a meat thermometer into the thickest part of the thigh. The internal temperature should read 165 degrees Fahrenheit.
Let the chicken thighs rest before serving: Once the chicken thighs are cooked, let them rest for a few minutes before serving. This will help the juices redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

This recipe for rosemary grilled chicken thighs and wild mushroom sauce is a delicious and easy-to-make meal. The chicken thighs are juicy and flavorful, and the wild mushroom sauce is rich and creamy. This dish is perfect for a weeknight dinner or a special occasion.