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Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce Recipe

Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce

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Average Rating:

Total Reviews: 66

Showing 21-30 of 66

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  • on January 07, 2008

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    I did a search on food network with ingredients that I had on hand-looking for inspiration-and this recipe popped up. I substituted fresh mushrooms for the dried and it turned out fine. The sauce was rich and delicious-a definite keeper! We try to watch our fat and carb intake and this recipe fits the bill without tasting like "diet food."

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  • on December 30, 2007

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    The recipe as written and done on RR's 30 Minute Meals is fabulous. If you are willing to take a little more time; it can be even better; forget the grill pan and use a 10" or 12" saute pan to cook the chicken thighs.

    Set them aside in a 200-degree oven and complete the meal in the saute pan. The fond that you will incorporate into the meal after you add the wine will add incredible amounts of flavor.

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  • on November 11, 2007

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    Great meal

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  • on November 08, 2007

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    This recipe came out AMAZINGLY! I love mushrooms, and using portobellos and porcinis with this dish made it extremely flavorful and full of different tastes and textures. I used boneless, skinless chicken breasts instead of the chicken thighs, and I cut the chicken into chunks, instead of leaving it cutlet style. I served it with some cous cous and baby spinach, and what a wonderful reaction I received from my family. A definite new favorite in our household. Thanks, Rachael!

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  • on September 03, 2007

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    This recipe was fabulous! My husband said it tasted like chicken marsala at one of our favorite restaurants. Yay Rachael Ray!

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  • on August 29, 2007

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    The rosemary chicken thighs are good on their own, but the wild mushroom sauce is superb! My fiance loved it too, and it was so easy! Would be great for a dinner party! I can't believe we had any left over, but since we did, I served it over penne pasta for lunch the following day. Two great meals out of one!

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  • on August 20, 2007

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    Excellent flavor, particularly the deep and rich wild mushroom sauce. It will not be as flavorful if you don't use the dried porcinis and reconstitute them as directed. The recipe easily serves 5 or more. Served with mashed potatoes, the combination was perfect.

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  • on April 28, 2007

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    Super easy and very flavorful!

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  • on April 03, 2007

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    I served this at a holiday dinner for family and friends. I increased the recipe to serve 8 (with seconds and left overs. I also used potato starch in stead of flour. It came together quickly, and the presentation on the platter was amazing. Everyone agreed it was absolutly delicious. It was the first time I had made it, but I know the recipes I find here are wonderful, so I don't mind "experimenting" on my family.

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  • on February 21, 2007

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    This recipe is wonderful but I would remove the pancetta before serving. The meat is a little too salty to eat outright.

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