Chicken With Vin Jaune and Mushrooms

• 1/2 ounce dried morel mushrooms
• 3 1/2 pounds chicken, cut into serving pieces
• Salt
• black pepper
• 1 tablespoon olive oil
• 14 tablespoons butter
• 1 onion, halved and thinly sliced
• 1 1/2 cups vin jaune (or substitute 3/4 cup dry white wine and 3/4 cup dry sherry)
• 8 ounces mixed mushrooms cremini, shiitake, oyster or others, thinly sliced
• 1 tablespoon creme fraiche
• 3 tablespoons all-purpose flour

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

morel mushrooms, chicken, salt, black pepper, olive oil, butter, onion, vin jaune, mushrooms cremini, creme fraiche, allpurpose

Taken from cooking.nytimes.com/recipes/1013835 (may not work)