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 ...

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