Grilled Chicken w/ Porcini Mushrooms, Rosemary, Grapefruit and Balsamic Vinegar

By • October 23, 2013 0 Comments

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Grilled Chicken w/ Porcini Mushrooms, Rosemary, Grapefruit and Balsamic Vinegar


Author Notes: Experimenting one night in the kitchen preparing to make yet another chicken dish; I wanted something autumnal – full of hearty flavors.

Reducing the chicken stock, with the mushrooms, grapefruit juice and balsamic created an intense multi-layered gravy/glaze: the earthiness of the mushrooms, the citrus from the grapefruit (and the Sauvignon Blanc), the sweet acidity of balsamic and the aromatics from the rosemary. Served over creamy mashed potatoes and a side of oven dried kale — perfect.
Dennis Constantine

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Serves 4

  • 4 skinless, boneless chicken breasts (preferably organic free range)
  • 1 cup chicken stock (preferably home made)
  • 1 tablespoon soy sauce
  • 2 tablespoons dried rosemary
  • 1 packet dried porcini mushrooms
  • 1 tablespoon good quality extra virgin olive oil
  • 1 splash fine quality balsamic vinegar
  • 1/2 cup New Zealand Sauvignon Blanc
  • 2 medium-sized pink grapefruit
  • 1 dash granulated sugar
  • Maldon salt
  • freshly ground black pepper
  • 1 tablespoon unsalted butter
  1. Clean fat and any grissle from chicken breasts and place in shallow glass dish; place on top of dried mushrooms. Pour in one cup chicken stock and tablespoon of soy sauce and set aside for at least 30 minutes to marinate chicken and to rehydrate mushrooms. Halfway through, turn breasts over to ensure both sides are marinaded.
  2. Heat olive oil in heavy skillet over medium high heat. Remove chicken from marinade (reserve liquid and mushrooms); salt and pepper one side of breast; crush half of the rosemary between palms and sprinkle evenly over one side of chicken. Place seasoned side of chicken face down in skillet and cook for 4-5 minutes until golden brown. Repeat seasoning on uncooked side of chicken; flip breasts over and cook for an additional 4-5 minutes until golden brown. Remove from skillet and place in warmed oven.
  3. Deglaze skillet with reserved marinade liquid, including mushrooms. Squeeze juice from grapefruits into skillet and pour in the white wine and dash of granulated sugar; cook over medium high heat until almost syrup-like in consistency (about 20-30 minutes). Add balsamic and continue to cook until reduced to a syrupy glaze (another 5-7 minutes). Add butter and stir gently until melted and glaze takes on a velvety sheen.
  4. Return chicken breasts to skillet and turn a few times to fully coat breasts with glaze. Delicious served over freshly mashed potatoes.
  5. NOTE: when working with dried mushrooms, it's important to rinse them before marinading to remove any sand/dirt. It is worth the extra step to also strain the marinade before using to ensure any extra bits of sand/dirt have been filtered out.

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