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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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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (66)

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Average Rating:

Total Reviews: 66

Showing 51-60 of 66

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  • on September 08, 2005

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    This was great and I was looking forward to leftovers but my boyfriend threw them away!I will definitely make this again!

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  • on August 09, 2005

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    I made this easy, but wonderful dish for dinner for my family of 4. Two of my daughter's friends dropped by and it fed the 6 of us!!! Served it with cous cous and asparagus. So yummy - next time I will try it with chicken breasts because we prefer them.
    Since it was so easy and delicious, I will make this for company!
    Andy Porrino

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  • on May 30, 2005

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    Was not as flavorful as it sounds.

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  • on May 02, 2005

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    This was awesome!!!!!!!

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  • on April 08, 2005

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    What an amazing sauce. The only thing I did different was to hammer the thighs between wax paper to 1/8 inch thickness, THEN drizzle EVOO and rub chopped fresh rosemary on both sides, and put in the fridge (covered for a few hours. Only 3 minutes grilling on each side (on a gas bbq. But the sauce is the thing!! Recommend listening to some Italian Opera excerpts during dinner. YES!!!

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  • on March 09, 2005

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    So yummy and super quick to make. I used sliced baby bellas instead of the large portabellas and I pan sauteed the chicken thighs instead of using a grill pan, which seemed fine. I deglazed the pan with a little chicken stock and added it to the wine mixture. It was really good and a definite repeat dish.

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  • on March 03, 2005

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    This was so easy and it tasted wonderful. It really looked and tasted like it took a long time to make, but it didn't. You did it again, Rachel!

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  • on February 22, 2005

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    taste great a bit too much for the kids

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  • on January 11, 2005

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    Easy and delicious!

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  • on December 31, 2004

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    Very tasty. I added the juice of half a lemon after adding the wine to the sauce. I also skipped the porcinis and just doubled the portabellos. I halved the recipe for two people, and still have leftovers. Some other changes were that I only used one tablespoon of rosemary but upped the garlic to three cloves. I served it over couscous, which absorbed all of the delicious sauce. I also returned the chicken to the sauce, and it was extra juicy and tender when served.

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