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
Preparation
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.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.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.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.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.
