Chicken With Vin Jaune And Morels

• 3/4 ounces dried morel mushrooms
• 1 cup boiling-hot water
• 1 large shallot, thinly sliced
• 2 garlic cloves, smashed
• 1 tablespoon unsalted butter
• 1 cup heavy cream
• 1 whole chicken (about 3 1/2 pound), cut into 8 pieces
• 1 tablespoon vegetable oil
• 3/4 cup
• or Savagnin plus additional for sprinkling

1. Soak morels in boiling-hot water for 2 hours.
2. Squeeze liquid from morels into remaining soaking liquid (set morels aside), then strain soaking liquid through a paper-towel-lined sieve into a bowl and reserve 1/2 cup.
3. Cook shallot and garlic in butter with 1/4 teaspoon salt in a small heavy saucepan over medium-low heat, stirring occasionally, until tender and golden brown, about 3 minutes. Add cream and reserved soaking liquid and boil until reduced to about 3/4 cup, about 8 minutes.
4. Meanwhile, pat chicken dry and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chicken in 2 batches, skin sides down first and turning once, until golden brown, about 6 minutes per batch. Transfer to a plate as browned.
5. Return chicken to skillet, skin sides up, with any juices from plate and add morels, reduced cream mixture, and 3/4 cup
6. . Cook at a bare simmer, covered, over low heat until tender, about 45 minutes.
7. Transfer chicken and morels to a serving dish and keep warm, loosely covered with foil. Boil sauce until slightly thickened and reduced to about 1 1/4 cups, about 5 minutes.
8. Pour sauce over chicken and morels and sprinkle with a little more
9. .

morel mushrooms, boilinghot water, shallot, garlic, unsalted butter, heavy cream, chicken, vegetable oil, sprinkling

Taken from www.epicurious.com/recipes/food/views/chicken-with-vin-jaune-and-morels-241774 (may not work)