Drizzle chicken thighs with olive oil, salt and pepper,and rosemary. Grill for 5 minutes, until golden and seared. Remove from heat and plate.
Saute onion and garlic in remaining chicken oil. Add broth and mushrooms. Add flour and stir to remove lumps to thicken broth. Add red wine and cook until reduced by half.
Spoon sauce over chicken and serve!
Serving
Suggestions
with asparagus!
Originally Submitted
2/22/2009
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