Ingredients
1large head garlic
3tbspextra virgin olive oil
½cupporcini mushrooms,dried
¾cupboiling water
1½lbschicken thighs,skinless, boneless
salt and freshly ground pepper
½lbmushrooms,assorted
3tbspunsalted butter
2largeshallots
¼cupdry red wine
½cupchicken stock
2mediumtomatoes
1tbsptarragon,chopped
crusty bread
Preparation
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 for about 1 hour and 30 minutes until very soft.
Let cool, then peel, keeping cloves intact.
Meanwhile, in a heatproof bowl, cover porcini with boiling water and let stand for about 15 minutes, until softened.
Rinse porcini and coarsely chop; reserve soaking liquid.
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 for about 4 minutes, until browned on bottom. Transfer to a bowl.
Add 1 tablespoon olive oil to skillet. Add assorted mushrooms and season with salt and pepper.
Cover and cook over moderate heat for about 5 minutes, stirring a few times, until browned and liquid has evaporated. Transfer mushrooms to a plate.
In skillet, melt 1 tablespoon butter in remaining 1 tablespoon olive oil. Add shallots and cook over moderate heat for 3 minutes, stirring, until softened.
Add red wine and boil about 2 minutes over moderately high heat until reduced by half. 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.
