Chicken With Wild Mushrooms & Roasted Garlic

1. 1

   OVEN @350. DRIZZLE OLIVE OIL OVER GARLIC WRAPPED IN FOIL AND ROAST 1.5 HR. PEEL KEEPING CLOVES INTACT.

2. 2

   BOIL PORCINI'S 15'. SAVE WATER. RINSE & CHOP. SET ASIDE.

3. 3

   SEASON CHICKEN AND BROWN OVER HI HEAT.. TRANSFER TO A BOWL.

4. 4

   ADD OIL TO SKILLET AND BROWN THE MUSHROOMS. TRANSFER TO PLATE

5. 5

   SAME SKILLET, MELT BUTTER & OIL. COOK SHALLOTS 4'. ADD RED WINE. REDUCE BY HALF.

6. 6

   POUR IN PORCINI WATER.

7. 7

   ADD .5 CUP CHKN STOCK. TOMATOES, MUSHROOMS, GARLIC & CHICKEN.

8. 8

   BRING TO A SIMMER & COOK REMOVE FROM HEAT. STIR IN 1 TBL TARRAGON. ADD BUTTER & SERVE

* Per serving · 4 servings · Values may vary.

No additional tips available.