DIRECTIONS
1. Preheat oven to 350 degrees
F. Set head of garlic on a double layer of foil, cut side up. Drizzle with olive
oil, then wrap in foil. Roast garlic until very soft, about 1 hour and 30
minutes. Let cool, then peel, keeping cloves intact.
2. Meanwhile, in a heatproof
bowl, cover porcini with boiling water and let stand until softened, about 15
minutes. Rinse porcini and coarsely chop; reserve soaking liquid.
3. In a large skillet, heat 1
tablespoon olive oil. Season chicken with salt and pepper and spread in a
single layer in skillet. Cook over high heat until browned on bottom, about 4
minutes. Transfer to a bowl.
4. Add 1 tablespoon olive oil
to skillet. Add assorted mushrooms and season with salt and pepper. Cover and
cook over moderate heat, stirring a few times, until browned and liquid has
evaporated, about 5 minutes. Transfer mushrooms to a plate.
5. In
skillet, melt 1 tablespoon butter in remaining 1 tablespoon olive oil. Add
shallots and cook over moderate heat, stirring, until softened, about 3
minutes. Add red wine and boil over moderately high heat until reduced by half,
about 2 minutes. Pour in reserved porcini soaking liquid, stopping before you
reach grit at bottom. Add chicken stock, tomatoes, mushrooms, porcini, roasted
garlic, and chicken and bring to a simmer. Remove from heat. Add tarragon and
season with salt and pepper. Swirl in chilled butter, 1 tablespoon at a time.
Serve with crusty bread.
source : www.delish.com
Komentar
Posting Komentar