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Ingredients

• 1   large head of garlic, top fourth cut off
• 3 tablespoons  extra-virgin olive oil, plus more for drizzling
• 1/2 cup  dried porcini mushrooms
• 3/4 cup  boiling water
• 1 1/2 pounds  skinless boneless chicken thighs, cut into 2-inch pieces
•   Salt and freshly ground pepper
• 1/2 pound  assorted mushrooms, such as stemmed shiitake, cremini and oyster, quartered
• 1 tablespoon  unsalted butter, plus 2 tablespoons chilled
• 2   large shallots, thinly sliced
• 1/4 cup  dry red wine
• 1/2 cup  chicken stock
• 2   medium tomatoes, cut into 1-inch dice
• 1 tablespoon  chopped tarragon
•   Crusty bread, for serving

Description

Marcia Kiesel, A Self-described Mushroom Freak, Uses Porcini To Make Her Delicious, Earthy Chicken Thigh Saute With Roasted Garlic Cloves. She Finishes The Dish With A Sprinkle Of Chopped Tarragon, Which Adds A Light, Herbal Sweetness.

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