Chicken, Wild Mushroom and Roasted-Garlic Sauté
Ingredients
- 1 tablespoon unsalted butter, plus 2 tablespoons chilled
- 2 medium tomatoes, cut into 1-inch dice
- 1 ½ pounds skinless boneless chicken thighs, cut into 2-inch pieces
- Salt and freshly ground pepper
- 1 tablespoon chopped tarragon
- ¾ cup boiling water
- Crusty bread, for serving
- + 7 more ingredients
-
- ½ cup dried porcini mushrooms
- 2 large shallots, thinly sliced
- 1 large head of garlic, top fourth cut off
- ¼ cup dry red wine
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- ½ cup chicken stock
- ½ pound assorted mushrooms, such as stemmed shiitake cremini and oyster quartered
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 ...
Variations on Chicken, Wild Mushroom and Roasted-Garlic Sauté
-
- 0.5 cup(s) chicken stock
- 0.25 cup(s) dry red wine
- 2 large shallots
- 1 tablespoon(s) unsalted butter
- 0.5 pound(s) assorted mushrooms
- +8 other ingredients
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