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1
Prepare the morels: Place the morels in a colander and rinse well under cold running water to rid them of any grit.
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2
Transfer them to a heatproof measuring cup.
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3
Pour boiling water over the mushrooms to cover.
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4
Set aside for 20 minutes to plump them up.
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5
Then, using a slotted spoon, carefully remove the mushrooms from the liquid, leaving behind any grit that may have fallen to the bottom.
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6
If any of the morels are extremely large, halve them lengthwise.
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7
Liberally season the chicken pieces on all sides with sea salt and white pepper.
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8
In a deep 12-inch skillet, combine the oil and 4 tablespoons of the butter.
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9
Place over moderate heat.
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10
When the fats are hot but not smoking, add the chicken, skin side down, and brown until it turns an even golden color, about 5 minutes more.
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11
Carefully regulate the heat to avoid scorching the skin.
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12
(This may have to be done in batches.)
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13
When all the pieces are browned, use tongs (to avoid piercing the meat) to transfer them to a platter.
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14
Season again with sea salt and white pepper.
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15
Pour off and discard the fat in the skillet.
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16
Add the remaining 1 tablespoon butter, the shallots, and the garlic.
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17
Cook, covered, over low heat, until soft but not browned, about 3 minutes.
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18
Add the wine and boil, uncovered, over high heat for 5 minutes to burn off the alcohol, which could make the sauce bitter.
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19
Add the cream and the morels, and stir to blend.
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20
Return the chicken and any juices that have accumulated to the skillet.
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21
Cover, and cook over low heat, turning the pieces in the sauce once or twice, until the chicken is cooked through and has thoroughly absorbed the sauce, about 20 minutes.
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22
Taste for seasoning and serve.
