1 Heat the sauté pan to 2/3 of the maximum power of your stove, and test the heat using the 'water drop' technique.
2 Brown the pieces of chicken on all sides, then set aside.
3 Lower heat and brown the shallots for 5 minutes, then add morel mushrooms.
4 Deglaze with vin jaune wine and add back the pieces of chicken and poultry stock.
5 Cover and simmer for 30 minutes.
6 Add cream and cook for 10 more minutes.
7 Adjust seasoning to taste.
Tips: You can substitute Savagnin wine for the vin jaune and golden chanterelles for the morel mushrooms.