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September 29, 2012

Chicken wild mushroom and roasted garlic sauté

The dried Porcini mushrooms give this dish a rich, earthy flavor and the tarragon adds a touch of anise flavored sweetness.It is a wonderful dish to pair with an oak aged Pinot Noir.

Serves 4
Prep time: 40 minutes
Total time: 1:45


  • 1 large garlic head, roasted
  • 3 tablespoons extra virgin olive oil, plus more for finishing
  • ½ cup dried porcini mushrooms
  • ½ cup wine
  • 1 ½ pounds skinless, boneless chicken thighs
  • Kosher salt and freshly ground pepper to taste
  • ½ pound assorted fresh mushrooms, such as shiitake, cremini and oyster, sliced
  • 1 tablespoon unsalted butter
  • 2 tablespoons chilled butter
  • 2 large onions, thinly sliced
  • ¼ cup dry red wine
  • ½ cup chicken stock
  • 2 medium tomatoes, diced
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 tablespoon fresh tarragon, chopped


    In a medium bowl, cover the dried porcini mushrooms with the wine and let stand until soft, about 20-30 minutes.

    Remove the mushrooms and coarsely chop them, reserving the soaking liquid.

    In a large skillet, heat 1 tablespoon of the olive oil. Season the chicken with salt and pepper and add to skillet in a single layer. Cook over high heat until browned on both sides. Remove to a large bowl.

    Add 1 tablespoon of the olive oil to the skillet and add the onions and cook until softened. Remove onions and add to chicken.

    Add 1 tablespoon butter to skillet and add all of the mushrooms and cook until the mushrooms have browned and their liquid has evaporated. Pour in the wine soaking liquid through a sieve to remove the grit, cook to reduce by half.

    Add the chicken, onions, chicken stock, and diced tomatoes. At this point you can either reduce the heat and simmer the chicken for up to 1 hour or remove to a slow cooker and cook on low for 2-3 hours. Either way, after cooking remove most of the cooking liquid to a skillet.

    cook the cooking liquid on low for 20 minutes or until reduced by 1/3. Add roasted garlic and stir until completely blended. Stir cornstarch and water together and add to cooking liquid. Cook until thickened.

    Remove from heat and add tarragon and adjust seasonings. Swirl in the chilled butter. Serve with crusty bread.

    Cooking Wiser
    Wine is a great way to rehydrate dried mushrooms, providing additional flavor. Mushrooms are like sponges, soaking up the liquid they’re in. So avoid water using liquids that has flavor. And don't wash mushrooms in water, use instead a damp paper towel to wipe them clean.

    If a thiner sauce is preferred eliminate the cornstarch and water step

  • Posted by terri at September 29, 2012 01:08 AM