Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce

Ingredients

• 4 servings coarse salt and pepper black
• 4 servings coarse salt and pepper black freshly ground
• 1 ounce porcini mushrooms dried
• 1 cup cooking wine dry red
• 1 tablespoon flour all-purpose
• 2 cloves garlic crushed
• 2 tablespoons olive oil extra-virgin
• 4 servings olive oil extra-virgin for drizzling
• 0.1 pound pancetta chopped
• 2  portobello mushroom caps halved thinly sliced
• 3  stems rosemary fresh chopped
• 1 large shallots chopped
• 1.5 pounds chicken thighs boneless skinless
• 1 cup vegetable stock 

Equipment

• bowl
• frying pan
• ladle
• grill
• stove
• microwave
• grill pan
• oven mitt

Directions

1. Heat a grill pan over high heat.
2. 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.
3. Place stock in a small bowl and cover.
4. Heat in microwave on high for 2 minutes.
5. Remove stock from microwave with oven mitt.
6. 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.
7. 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.
8. Add sliced portobello mushrooms to the pan and season with salt and pepper.
9. Saute mushrooms 10 minutes, or until dark and tender.
10. Add flour and cook 1 minute.
11. Add red wine to the pan and reduce by 1/2, about 1 minute.
12. Add reserved stock and porcini mushrooms to the pan and simmer together 1 to 2 minutes longer to combine.
13. Slice chicken thighs and fan out on a plate. Ladle thick mushroom sauce down over sliced chicken and serve.