Name: Chicken, Wild Mushroom, and Roasted-Garlic Sauté
Yield: 4
Ingredients: 1 large head garlic -; 3 tbsp. extra-virgin olive oil -; 1/2 c. dried porcini mushrooms -; 3/4 c. boiling water -; 1 1/2 lb. skinless boneless chicken thighs -; Salt and freshly ground pepper -; 1/2 lb. assorted mushrooms -; 1 tbsp. unsalted butter -; 2 tbsp. unsalted butter -; 2 large shallots -; 1/4 c. dry red wine -; 1/2 c. chicken stock -; 2 medium tomatoes -; 1 tbsp. chopped tarragon -; Crusty bread -

Chicken, Wild Mushroom, and Roasted-Garlic Sauté

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Ingredients for - Chicken, Wild Mushroom, and Roasted-Garlic Sauté

1. 1 large head garlic -

2. 3 tbsp. extra-virgin olive oil -

3. 1/2 c. dried porcini mushrooms -

4. 3/4 c. boiling water -

5. 1 1/2 lb. skinless boneless chicken thighs -

6. Salt and freshly ground pepper -

7. 1/2 lb. assorted mushrooms -

8. 1 tbsp. unsalted butter -

9. 2 tbsp. unsalted butter -

10. 2 large shallots -

11. 1/4 c. dry red wine -

12. 1/2 c. chicken stock -

13. 2 medium tomatoes -

14. 1 tbsp. chopped tarragon -

15. Crusty bread -

How to cook deliciously - Chicken, Wild Mushroom, and Roasted-Garlic Sauté

1. Stage

Preheat oven to 350 degrees F. Set head of garlic on a double layer of foil, cut side up. Drizzle with olive oil, then wrap in foil. Roast garlic until very soft, about 1 hour and 30 minutes. Let cool, then peel, keeping cloves intact.

2. Stage

Meanwhile, in a heatproof bowl, cover porcini with boiling water and let stand until softened, about 15 minutes. Rinse porcini and coarsely chop; reserve soaking liquid.

3. Stage

In a large skillet, heat 1 tablespoon olive oil. Season chicken with salt and pepper and spread in a single layer in skillet. Cook over high heat until browned on bottom, about 4 minutes. Transfer to a bowl.

4. Stage

Add 1 tablespoon olive oil to skillet. Add assorted mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until browned and liquid has evaporated, about 5 minutes. Transfer mushrooms to a plate.

5. Stage

In skillet, melt 1 tablespoon butter in remaining 1 tablespoon olive oil. Add shallots and cook over moderate heat, stirring, until softened, about 3 minutes. Add red wine and boil over moderately high heat until reduced by half, about 2 minutes. Pour in reserved porcini soaking liquid, stopping before you reach grit at bottom. Add chicken stock, tomatoes, mushrooms, porcini, roasted garlic, and chicken and bring to a simmer. Remove from heat. Add tarragon and season with salt and pepper. Swirl in chilled butter, 1 tablespoon at a time. Serve with crusty bread.