Chicken Wild Mushroom And Roasted Garlic Sauté

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 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 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, cut into 1-inch dice
• 1 tablespoon chopped tarragon
• Crusty bread, for serving

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