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

Name: 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

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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