Chicken, Wild Mushroom and Roasted-Garlic Sauté

Chicken, Wild Mushroom and Roasted-Garlic Sauté
Photo by © Dana Gallagher

Ingredients

  • Crusty bread, for serving
  • 1 tablespoon chopped tarragon
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • ½ cup chicken stock
  • ¼ cup dry red wine
  • ½ pound assorted mushrooms, such as stemmed shiitake cremini and oyster quartered
  • 2 medium tomatoes, cut into 1-inch dice
  • + 7 more ingredients
    • Salt and freshly ground pepper
    • 1 tablespoon unsalted butter, plus 2 tablespoons chilled
    • 1 large head of garlic, top fourth cut off
    • ¾ cup boiling water
    • ½ cup dried porcini mushrooms
    • 1 ½ pounds skinless boneless chicken thighs, cut into 2-inch pieces
    • 2 large shallots, thinly sliced

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

View full recipe at My Recipes

Comments

Variations on Chicken, Wild Mushroom and Roasted-Garlic Sauté

  • Chicken, Wild Mushroom and Roasted-Garlic Sauté
    • 1 tablespoon(s) chopped tarragon
    • 2 large shallots
    • 0.5 cup(s) dried porcini mushrooms
    • Crusty bread
    • 3 tablespoon(s) extra-virgin olive oil
    • +22 other ingredients


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