This can be made with morels,shiitake,porcini,crimini,oyster mushrooms or even button mushrooms.
Cut the chicken into 12 pieces—two wings, two legs, the breast into four pieces and the thighs cut in two pieces each. Or better, use thighs only, halved. Salt and pepper and dredge lightly in flour!
Heat small amount of oil in skillet and add a nut of butter and heat until the butter sizzles. Add chicken and sauté until light brown. Remember that if you are using a whole chicken, the breast will cook more quickly. Remove from pan and put covered in 350 degree oven and keep warm.
Pour off excess oil from pan and add mushrooms, shallots and garlic. Depending on the type of mushrooms you have chosen, you may need to add a bit more butter. Sauté the mushrooms until they release their moisture and begin to brown.
Deglaze the pan with the white wine (and/or flame with cognac). Add stock and chicken. Reduce the sauce slightly, then add cream and reduce further. Check chicken for doneness and check sauce for seasoning
Chateau Bel Air 2006 Bourgueil
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