Chicken, Wild Mushroom and Roasted-Garlic Sauté

Ingredients

• 0.5 cup chicken stock see 
• 4 servings top for serving
• 0.5 cup porcini mushrooms dried
• 0.3 cup cooking wine dry red
• 1 head garlic 
• 0.5 pound mushrooms such as stemmed shiitake cremini and oyster quartered assorted
• 3 tablespoons olive oil extra-virgin plus more for drizzling
• 4 servings salt and pepper freshly ground
• 2  shallots thinly sliced
• 1.5 pounds chicken thighs boneless skinless cut into 2-inch pieces
• 1 tablespoon tarragon chopped
• 2  tomatoes cut into 1-inch dice
• 1 tablespoon butter unsalted chilled
• 0.8 cup water boiling

Equipment

• bowl
• frying pan
• oven
• aluminum foil

Directions

1. Preheat the oven to 35
2. Set the head of garlic on a double layer of foil, cut side up.
3. Drizzle with olive oil, then wrap in the foil. Roast the garlic until very soft, about 1 hour and 30 minutes.
4. Let cool, then peel, keeping the cloves intact.
5. Meanwhile, in a heatproof bowl, cover the porcini with the boiling water and let stand until softened, about 15 minutes. Rinse the porcini and coarsely chop them; reserve the soaking liquid.
6. In a large skillet, heat 1 tablespoon of the olive oil. Season the chicken with salt and pepper and spread in a single layer in the skillet. Cook over high heat until browned on the bottom, about 4 minutes.
7. Transfer to a bowl.
8. Add 1 tablespoon of the olive oil to the skillet.
9. Add the assorted mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until browned and their liquid has evaporated, about 5 minutes.
10. Transfer the mushrooms to a plate.
11. In the skillet, melt the 1 tablespoon of butter in the remaining 1 tablespoon of olive oil.
12. Add the shallots and cook over moderate heat, stirring, until softened, about 3 minutes.
13. Add the red wine and boil over moderately high heat until reduced by half, about 2 minutes.
14. Pour in the reserved porcini soaking liquid, stopping before you reach the grit at the bottom.
15. Add the chicken stock, tomatoes, mushrooms, porcini, roasted garlic and chicken and bring to a simmer.
16. Remove from the heat.
17. Add the tarragon and season with salt and pepper. Swirl in the 2 tablespoons of chilled butter, 1 tablespoon at a time.
18. Serve with crusty bread.