Chicken, Wild Mushroom and Roasted Garlic Saute

On October 20, 2010 · 2 Comments · In Poultry, Recipes

Hello fellow FOODIES. Life just got BUSY here in the Foodie McBooty household. Work has been throwing down its load upon my shoulders, and the holiday is coming fast upon us, which means a lot of planning and get togethers for me. With all of the chaos in my life right now, I managed to find time to continue the Foodie Fall Festival and create this surprisingly hearty, autumn flavored dish.

This recipe calls for crusty bread to serve. I instead served it on a bed of wild rice blend and fresh asparagus. I felt like I needed a whole grain and nutrient boost

When I took my first few bites of this meal I thought it bland overall. Bland in color and in taste. I wasn’t sure what it needed… maybe some more scallions or more roasted garlic (which, on a side note, roasted garlic is completely and utterly decadent! I could eat it by itself… just as long as I don’t have to talk to anyone for the rest of the day). I couldn’t quite put my finger on it… until I ate my leftovers the next day.

I had added my rice and chicken concoction into the same container for a convenient next day’s lunch. When I ate it, the mixture had thickened and the flavors really jived with each other. I don’t know if it was the rice or not, but this Saute was even better on day 2! And now you know…

(Bill Nye Reference anybody?)

Recipe adapted from Food and Wine

Photo courtesy of Cooking Spree

Chicken, Wild Mushroom and Roasted Garlic Saute

Prep Time: 1 hour, 30 minutes

Cook Time: 30 minutes

Yields: 4 Servings

Ingredients

1 large head of garlic, top fourth cut off
3 tablespoons 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 breast, cut into 2-inch pieces
salt and freshly ground pepper, to taste
1/2 pound assorted mushrooms (shiitake, cremini, oyster), stemmed and quartered
1 tablespoon unsalted butter, plus 2 tablespoons chilled
2 large shallots, thinly sliced
1/4 cup dry red wine
1/2 cup chicken stock
2 medium tomatoes, seeded and cut into 1-inch chunks
1 tablespoon chopped tarragon
Crusty bread, for serving

Directions

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 hour and 30 minutes. 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 tablespoon 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 tablespoon 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 the mushrooms to a plate.
In the skillet, melt the 1 tablespoon of butter in the remaining 1 tablespoon of olive oil. Add the shallots and cook over moderate heat, stirring, 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 tablespoons of chilled butter, 1 tablespoon at a time. Serve with crusty bread.

http://foodiemcbooty.com/chicken-mushroom-garlic-saute/