Jura-style Chicken with Mushrooms and Cream
2008-11-03 Chris Shenton
Based on: Art of Eating #72, November 2006

I couldn't find (or justify the cost of) wines from Jura to cook with,
but a friend has a bottle he's planning to bring.  I substituted for
the requested Jura sous-voile and vin jaune wines. I also didn't have
dried morels so I used a mix of dried porcini, shitake, etc; next time
I'd omit the shitake due to their distinct taste.  I added a bit of
sherry at the end to give it a suggestion of the Jura wines.

The crisp skin condiment is my own twist on this as I don't enjoy
soggy skin.  Although it's not traditional, I served this with
Spaetzle which worked very well.

100	gram	Dried Morel Mushrooms (or Porcini)
1	whole	Chicken (we've used a 5# gallina)
		Salt
		Pepper
1-2	Tbs	Flour, just enough to dust
2	ounces	Butter
1	cup	White Wine (I used an unoaked, slightly buttery Chardonnay)
2	cup	Chicken Stock
1/4	cup	Vin Jaune Wine (I used the same Chardonnay)
2	cups	Heavy Cream
	splash	Lemon Juice
3	Tbs	Sherry
		Parsley, finely diced for condiment

Rehydrate the Dried Mushrooms in warm water for 30 minutes.
Cut up the chicken into 8 pieces: drumsticks, thighs, breasts, wings;
remove and reserve skin.
Season with Salt, Pepper, and dust lightly with Flour.
Saute Chicken pieces in Butter in a wide pan so they lie in one layer,
cooking until the flour is cooked; do NOT brown.
Add 1 C Wine and Chicken Stock, cover and cook slowly
so the chicken doesn't color, turning as needed.
The breasts should be done in about 15 minutes or less, remove;
the others parts should take another 15 minutes or so, remove.
An giant old Gallina will take a lot longer, perhaps an hour.
Skim excessive fat if you have any.
Reduce until it's nearly a glaze.
Meanwhile...

Crisp the reserved skin from the Chicken by placing flat in a
non-stick skillet, top with a pot lid or other object to keep it
flat, and cook at medium-low, turning over occassionally. It should
eventually come out like crispy thin-cut bacon. Cut into shards.

Remove the Chicken Meat from the bones and shred into bite-sized pieces. 

Slice the rehydrated Mushrooms, cutting out any woody stems.

Add 1/4 C vin jaune or other Wine, Cream, Mushrooms.
Cook and reduce until it just coats a spoon.
If you need to add moisture, strain some Mushroom liquid.
Add the chicken meat and heat through.
Just before serving add the Sherry and mix through.
Taste and adjust seasoning.

Serve (e.g., over Spaetzle), garnish with Parsley and Chicken Skin cracklings.