Chicken with Sherry & Morels

Directions

1. Heat the butter in a large heavy casserole with a fitted lid over a medium heat. Add the chicken and lightly brown all over, about 20 minutes.

2. Add the sherry, salt and pepper, and the dried morels (if you use fresh, add them later: I will tell you when).

3. Bring to a boil, and then lower the heat to low, and cover. Gently boil the chicken in the sherry for about 40 minutes, until it is very tender.

4. If using fresh, frozen or canned morels, add them in the last 20 minutes or so of cooking.

5. Remove the chicken and keep warm. You will probably have about 2 cups of sauce (sherry and drippings combined).

6. Add the cream. Turn the heat up to medium and reduce the sauce, uncovered, by about a third. Check the seasoning and return the chicken to the pot. Cook for an additional 5 minutes to heat through.