Chicken, Wild Mushroom and Roasted-Garlic Sauté

Name: Chicken, Wild Mushroom and Roasted-Garlic Sauté
Yield: 4
Ingredients: 1/2 cup FOND’s Herb Chicken; 1 large head of garlic, top fourth cut off; 3 Tbsp extra-virgin olive oil, plus more for drizzling; 1/2 cup porcini mushrooms, dried; 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 Tbsp unsalted butter, plus 2 tablespoons chilled; 2 large shallots, thinly sliced; 1/4 cup dry red wine; 2 medium tomatoes, cut into 1-inch dice; 1 Tbsp chopped tarragon

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Servings

Rich and inviting, this recipe combines tender chicken, earthy wild mushrooms, savory bone broth, and roasted garlic, to create a delectable and nutrient-dense dish that is perfect for cooler weather.

FOND’s Herb Chicken bone broth elevates this dish from good to gourmet with no extra thought required, call it your secret sauce.

Ingredients

1/2 cup FOND’s Herb Chicken
1 large head of garlic, top fourth cut off
3 Tbsp extra-virgin olive oil, plus more for drizzling
1/2 cup porcini mushrooms, dried
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 Tbsp unsalted butter, plus 2 tablespoons chilled
2 large shallots, thinly sliced
1/4 cup dry red wine
2 medium tomatoes, cut into 1-inch dice
1 Tbsp chopped tarragon

Directions

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 with the boiling water and let stand until softened, about 15 minutes. Rinse the porcini and coarsely chop them; reserve the soaking liquid.
In a large skillet, heat 1 tablespoon of the olive oil. Season the chicken with salt and pepper and spread in a single layer in the skillet. Cook over high heat until browned on the bottom, about 4 minutes. Transfer to a bowl.
Add 1 tablespoon of the olive oil to the skillet. Add the assorted mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until browned and their liquid has evaporated, about 5 minutes. Transfer the mushrooms to a plate.
In the skillet, melt the 1 tablespoon of butter in the remaining 1 tablespoon of olive oil. Add the shallots and cook over moderate heat, stirring, until softened, about 3 minutes. Add the red wine and boil over moderately high heat until reduced by half, about 2 minutes. Pour in the reserved porcini soaking liquid, stopping before you reach the grit at the bottom. Add the bone broth, tomatoes, mushrooms, porcini, roasted garlic and chicken and bring to a simmer. Remove from the heat. Add the tarragon and season with salt and pepper. Swirl in the 2 tablespoons of chilled butter, 1 tablespoon at a time.

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