Ingredients
2 TOMATOES; CHKN STOCK RED WINE; SHALLOTS
Preparation
OVEN @350. DRIZZLE OLIVE OIL OVER GARLIC WRAPPED IN FOIL AND ROAST 1.5 HR. PEEL KEEPING CLOVES INTACT. BOIL PORCINI’S 15’. SAVE WATER. RINSE & CHOP. SET ASIDE. SEASON CHICKEN AND BROWN OVER HI HEAT.. TRANSFER TO A BOWL. ADD OIL TO SKILLET AND BROWN THE MUSHROOMS. TRANSFER TO PLATE SAME SKILLET, MELT BUTTER & OIL. COOK SHALLOTS 4’. ADD RED WINE. REDUCE BY HALF. POUR IN PORCINI WATER. ADD .5 CUP CHKN STOCK. TOMATOES, MUSHROOMS, GARLIC & CHICKEN. BRING TO A SIMMER & COOK REMOVE FROM HEAT. STIR IN 1 TBL TARRAGON. ADD BUTTER & SERVE
