Chicken, Wild Mushroom and Roasted-Garlic Sauté – FOND Bone Broth Tonics

Ingredients

• 1/2 cup FOND’s Bouquet Garni Bone Broth
• 1 large head of garlic, top fourth cut off
• 3 Tbsp extra-virgin olive oil, plus more for drizzling
• 1/2 cup porcini mushrooms, dried
• 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 tablespoons chilled
• 2 large shallots, thinly sliced
• 1/4 cup dry red wine
• 2 medium tomatoes, cut into 1-inch dice
• 1 Tbsp chopped tarragon