Rosemary Grilled Chicken with Mushroom Sauce

rosemary-grilled-chicken-with-mushroom-sauce

Earthy, satisfying, complex.  Sounds like a great glass of wine, but tonight it was our entire meal.  This beauty was from the September 2007 issue of Food & Wine magazine, and it was outstanding.  I’d read this issue a while back and then filed it away, but for some reason it came out over the Christmas break.  It’s Italian food and Italian wine from cover to cover, and that’s something Cath and I can’t resist.  We happened to have some chicken thighs and drumsticks we needed to use, and this recipe was perfect.  The only ingredient we needed to pick up was sliced portobella mushrooms, and we were off and running.  The directions call for grilling boneless, skinless breasts, but I haven’t had the heart to fire up the grill in this cold Minnesota winter so we browned them in a pan on the stove instead.  The result was wonderful, especially when paired with a Mark West Pinot Noir.  From the photo it looks like the classic (small) restaurant portion, but I guarantee it was completely satisfying.  The flavors of the mushrooms and tomatoes complemented the rosemary infused chicken, and the wine was an excellent match.  If you want to experience an Italian delight on a cold winter night, I highly recommend this meal.

Ingredients:

  • 4 skinless, boneless chicken breast halves (1-1/4 pounds) (we substituted one thigh and one drumstick per serving)
  • 5 tbsp extra-virgin olive oil
  • 1 tbsp chopped fresh rosemary
  • freshly ground black pepper
  • 1 pound sliced portobella mushrooms
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp fresh thyme, chopped
  • 3 medium tomatoes – seeded and cut into 1/2 inch dice (we substituted one 14.5 oz. can of stewed tomatoes)
  • kosher salt

Preparation:

Light a grill, or preheat a grill pan.  In a medium baking dish, brush the chicken breasts with 1 tablespoon of the oil, and rub with the rosemary.  Season with pepper, and let stand for 30 minutes.

Meanwhile, heat the remaining 1/4 cup of oil in a large skillet.  Add the mushrooms and cook over moderately high heat until browned, about 6 minutes.  Add the onion, garlic and thyme and cook until the onion is translucent, about 4 minutes.  Add the tomatoes and season with salt and pepper.  Cover partially and cook over low heat, stirring occasionally, until the mushrooms are tender, about 15 minutes.

Season the chicken with salt and grill over moderately high heat, turning once, until cooked through, about 8 minutes.

Season the mushroom sauce with salt and pepper and spoon onto plates.  Slice the grilled chicken breasts on the diagonal 1/2 inch thick.  Arrange the chicken over the mushroom sauce and serve.

4 servings. 

One serving:  383 cal, 21 g fat (3.4 g sat. fat), 14 g carb, 2.1 g fiber

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