<http://schema.org/recipeInstructions>
" Preheat oven to 350 degrees F. Set head of garlic on a double layer of foil, cut side up. Drizzle with olive oil, then wrap in foil. Roast garlic until very soft, about 1 hour and 30 minutes. Let cool, then peel, keeping cloves intact. Meanwhile, in a heatproof bowl, cover porcini with boiling water and let stand until softened, about 15 minutes. Rinse porcini and coarsely chop; reserve soaking liquid. In a large skillet, heat 1 tablespoon olive oil. Season chicken with salt and pepper and spread in a single layer in skillet. Cook over high heat until browned on bottom, about 4 minutes. Transfer to a bowl. Add 1 tablespoon olive oil to skillet. Add assorted mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until browned and liquid has evaporated, about 5 minutes. Transfer mushrooms to a plate. In skillet, melt 1 tablespoon butter in remaining 1 tablespoon olive oil. Add shallots and cook over moderate heat, stirring, until softened, about 3 minutes. Add red wine and boil over moderately high heat until reduced by half, about 2 minutes. Pour in reserved porcini soaking liquid, stopping before you reach grit at bottom. Add chicken stock, tomatoes, mushrooms, porcini, roasted garlic, and chicken and bring to a simmer. Remove from heat. Add tarragon and season with salt and pepper. Swirl in chilled butter, 1 tablespoon at a time. Serve with crusty bread."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a4477/chicken-wild-mushroom-roasted-garlic-saut-recipe/>