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1
Place the morels in a small bowl, add hot water to cover, and set aside to soak.
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2
Meanwhile, season the chicken pieces with salt and pepper.
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3
In heavy flameproof casserole over medium heat, heat the olive oil and 5 tablespoons of the butter.
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4
Add the chicken and onion, and saute, turning occasionally, until the chicken is browned on all sides, about 15 minutes.
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5
Add 1 cup vin jaune, or 1/2 cup white wine and 1/2 cup sherry, stirring and scraping the bottom of the pan.
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6
Season to taste with salt and pepper.
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7
Cover and cook over low heat for 45 minutes; 15 minutes before the chicken is ready, prepare the mushrooms.
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8
Drain the morels, reserving and straining the soaking liquid.
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9
Place a large skillet over low heat and add 5 tablespoons of the butter.
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10
When it has melted, add the morels and saute for 10 minutes.
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11
Add sliced mushrooms and continue to saute until lightly browned, another 5 minutes.
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12
Pour mushrooms and any liquid into the chicken mixture, add creme fraiche, and stir.
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13
Knead the remaining 4 tablespoons butter with the flour until smooth.
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14
Add to the chicken with the morel soaking liquid and the remaining vin jaune or white wine and sherry.
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15
Stir over low heat until the sauce is thickened and smooth; do not allow to boil.
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16
Adjust salt and pepper to taste.
