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Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce


  • 1 1/2 pounds boneless, skinless chicken thighs

  • 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

  • Extra-virgin olive oil, for drizzling

  • Coarse salt and black pepper

  • 3 stems fresh rosemary, leaves stripped and chopped


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.