It was just OK. I ended up with a soupy pan of undercooked chicken (recipe only specifies 4 minutes of cooking) and no discernible wild mushroom (I used shiitakes and chanterelles) or garlic flavor, which is the problem with adding fresh tomatoes; they mute most of the flavors. BUT, I added some tomato paste and some anchovy paste, took out the chicken and reduced the sauce. Next time I'll double the mushrooms for sure, especially the dried porcinis, mash the roasted garlic and reduce the addition of chicken stock.
Why can’t I print this recipe!
Haven't tried this YET, but I am using my own wild found mushrooms, such as Oysters, beefsteak, honeys and chickens! Should be delicious!