Rosemary Grilled Chicken Thighs And Wild Mushroom Sauce Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Coarse salt and freshly ground black pepper

1 tablespoon all-purpose flour

2 tablespoons extra-virgin olive oil

1 1/2 pounds boneless, skinless chicken thighs

3 stems fresh rosemary, leaves stripped and chopped

2 portobello mushroom caps, halved and thinly sliced

1 cup dry red wine

1/8 pound, 4 slices, pancetta, chopped, available at your deli counter or 3 slices bacon, chopped

Extra-virgin olive oil, for drizzling

1-ounce dried porcini mushrooms

1 cup chicken or vegetable stock

2 cloves garlic, crushed

1 large shallot, chopped

Coarse salt and black pepper

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