Rosemary Grilled Chicken with Wild Mushroom Sauce WITH Ribollita-Bread Soup

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • Soup:
  • 2 tbsp olive oil
  • 4 large garlic cloves, chopped
  • 1 medium onion, chopped
  • 2 carrots, peeled and diced
  • 2 ribs celery, chopped
  • 1 bay leaf
  • salt and pepper
  • 2- 15 oz cans small white beans
  • 6 cups chicken stock
  • 2 cups tomato sauce
  • 3 cups stale chewy Italian bread, crust removed and torn into pieces
  • 1 small white onion, chopped
  • 1 cup Parmesan
  • Chicken:
  • 1 1/2 lb chicken breasts
  • olive oil
  • salt and pepper
  • 3 stems rosemary, chopped
  • 1 cup chicken stock
  • 1 oz dried mushrooms
  • 2 tbsp olive oil
  • 4 slices pancetta, chopped
  • 2 garlic cloves, crushed
  • 1 large shallot, chopped
  • 2 portobello caps, halved and sliced thin
  • salt and pepper
  • 1 tbsp flour
  • 1 cup dry red wine

Directions

  1. Soup:

  2. Heat a deep, heavy-bottomed pot over moderate heat. Add oil, garlic, onion, carrots, celery and bay leaf to pot. Season with salt and pepper and saute until veggies soften, 5-7 minutes.

  3. Add beans, stock and tomato sauce. Cover pot and bring soup to a boil over medium-high. Remove lid and stir in bread. Continue stirring. When soup becomes thick and bread is distributed evenly, adjust seasonings. Remove bay leaf.

  4. Serve soup in shallow bowls and top with raw onion, a drizzle of olive oil and grated Parmesan.

  5. Chicken:

  6. Heat a grill pan over high heat. Drizzle chicken with oil and season with salt, pepper and rosemary. Grill chicken 5 minutes on each side and remove from heat to rest.

  7. Place stock in a small bowl and cover. Heat in microwave on high for 2 minutes. Remove from microwave. Add dried mushrooms to stock, replace cover and steep 5 to 10 minutes.

  8. In a medium skillet, add oil and saute pancetta, garlic and shallows over medium heat for 3 minutes to crisp pancetta at edges. Add portobellos, season with salt and pepper and saute 10 minutes, or until dark and tender. Add flour and cook 1 minute. Add red wine to pan and reduce by half, 1 minute. Add reserved stock and mushrooms and simmer together a minute or 2 longer.

  9. Slice chicken and fan out on a plate. Ladle sauce over chicken and serve.

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