Active Time

　　20 min

　　Total Time

　　3 hr

　　An elegant meal for four that requires only 20 minutes active time? That's our kind of dinner. This creamy, comforting dish is just the type of thing you crave on a blustery March night. Because aged vin jaune can be hard to come by in the United States, we substituted a two-year-old Savagnin (with a flavor similar to a dry Sherry) and were very happy with the results.

　　

Ingredients

Makes 4 servings

　　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 vin jaune or Savagnin plus additional for sprinkling

　　

Step 1

Soak morels in boiling-hot water for 2 hours.

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 5

Return chicken to skillet, skin sides up, with any juices from plate and add morels, reduced cream mixture, and 3/4 cup vin jaune. Cook at a bare simmer, covered, over low heat until tender, about 45 minutes.

　　

Step 6

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.

　　

Step 7

Pour sauce over chicken and morels and sprinkle with a little more vin jaune.