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1
Add 1/2 teaspoon salt to a large pot of boiling water and cook the fava beans for 1 minute.
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2
Drain, submerge them in ice water, drain again, peel off the outer skins and set aside.
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3
Preheat the oven to 425 degrees.
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4
Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high heat.
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5
When hot, add the chicken, skin side down, and cook until golden brown, about 3 minutes.
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6
Remove from the heat, turn the chicken and add the potatoes, garlic, shallots, thyme and bay leaves.
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7
Add the remaining salt and the pepper and put the skillet in the oven.
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8
Meanwhile, heat the remaining oil in a large saute pan over high heat.
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9
When hot, add the morels in one layer and saute until golden brown.
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10
Add the chicken broth, bring to a boil and remove from heat.
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11
When the chicken has roasted for 10 minutes, pour the morels over the chicken.
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12
Stir until the vegetables are coated with broth.
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13
Continue to bake the chicken, basting with the pan juices, until tender, about 20 to 25 minutes longer.
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14
Add the fava beans and chives to the chicken.
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15
Stir until the beans are coated with the pan juices and bake for 2 to 3 minutes more.
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16
Arrange the pieces of chicken in the center of a warm platter, pour the vegetables and pan juices over the meat.
