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Chicken, Wild Mushroom and Roasted Garlic Saute' Recipe

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This recipe for Chicken, Wild Mushroom and Roasted Garlic Saute', by , is from Labor of Love, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nanette Wong

Category:
Category:

Ingredients:  
Ingredients:  
1 large head of garlic, top ¼ cut off
3 tbsp. extra virgin olive oil
½ cup dried porcini mushrooms
¾ cup boiling water
1½ lbs skinless, boneless chicken thighs, cut into 2 inch pieces
Salt and freshly ground pepper
½lb assorted mushrooms (shiitake, cremini and oyster), quartered
1 tbsp unsalted butter + 2 tbsp chilled
2 large shallots, thinly sliced
¼ cup dry red wine
½ cup chicken stock
2 medium tomatoes, cut into 1 inch dice
1 tbsp chopped tarragon
Crusty bread

Directions:
Directions:
Preheat oven to 350º

Place garlic on double layer of foil, cut side up. Drizzle with olive oil, then wrap in the foil.Roast garlic until very soft, about 90 minutes. Let cool, then peel, keeping cloves intact.

In a heatproof bowl, cover the porcini with boiling water and let stand until softened, about 15 minutes. Then rinse the porcini, coarsely chop and reserve the soaking liquid

Heat i tablespoon of olive oil in a large skillet. Season the chicken with salt and pepper and spread it in a single layer in the skillet. Cook over high heat until browned, about 4 minutes. Transfer to a bowl.

Add 1 tablespoon of olive oil to the skillet. Add the assorted mushrooms with salt and pepper and cook over moderate heat until browned and their liquid has evaporated, about 5 minutes. Transfer to a plate.

In the skillet, melt 1 tablespoon of butter in 1 tablespoon of olive oil. Add the shallots and cook over moderately high heat for 3 minutes. Add the red wine and heat until it is reduced by half. Pour in the reserved porcini soaking liquid, minus the grit at the bottom.. Add the chicken stock, tomatoes, mushrooms, garlic and chicken and bring to a simmer. Remove from heat, Add tarragon and season with salt and pepper. Swirl in 2 tablespoons of chilled butter, 1 tablespoon at a time. Serve with crusty bread.

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