Chicken, Wild Mushroom, and Roasted-Garlic Sauté

Name: Chicken, Wild Mushroom, and Roasted-Garlic Sauté
Cook time: 40 min
Total time: 1 h 45 min
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

By Marcia KieselPublished: Jan 28, 2009

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Yields:

Cook Time:

40 mins

Total Time:

1 hr 45 mins

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Marcia Kiesel, a self-described mushroom freak, uses porcini to make her delicious, earthy chicken thigh sauté with roasted garlic cloves. She finishes the dish with a sprinkle of chopped tarragon, which adds a light, herbal sweetness.

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Ingredients

1 large head garlic
3 Tbsp. extra-virgin olive oil
1/2 cup dried porcini mushrooms
3/4 cup 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 cup dry red wine
1/2 cup chicken stock
2 medium tomatoes
1 Tbsp. chopped tarragon
Crusty bread

Directions

1. Step 1Preheat 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. Step 2Meanwhile, 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. Step 3In 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. Step 4Add 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. Step 5In 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.