Chicken, Wild Mushroom and Roasted Garlic Saute

1 large head of garlic, top fourth cut off
3 Tbsp 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 Tbsp unsalted butter, plus 2 Tbsp 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 Tbsp chopped tarragon
Crusty bread for serving

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 1.5 hours. 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 tbsp 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 tbsp 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 mushrooms to a plate.

In the skillet, melt the 1 tbsp of butter in the remaining 1 tbsp of olive oil. Add the shallots and over over moderate heat 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 chicken stock, 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 tbsp of chilled butter, 1 tbsp at a time. Serve with crusty bread.

Recipe from Food & Wine, Feb-09