Fried chicken with morel sauce

Ingredients:

• 4 chicken legs (approximately 350 g each)
• 2 tbsp. l. olive oil
• 3/4 cup thinly sliced ​​shallots (about 2 medium onions)
• 4 cloves garlic, crushed
• 220 g fresh morels, grated and cut in half
• 1 cup dry white wine
• 1 cup lightly salted chicken broth
• 6 sprigs of thyme
• 0.5 cups heavy cream
• 1 tbsp finely chopped chives

Preparation:

1. Generously salt and pepper the chicken.
   
   Heat the olive oil in a large heavy skillet over medium-high heat. Once the oil shimmers and just begins to smoke, add the chicken skin-side down and cook until golden brown, turning once halfway through, about 12 minutes total. Transfer the chicken to a plate and set aside.
2. Return the pan to medium heat and add the shallots and garlic. Cook, stirring frequently, until the shallots are softened and the garlic is lightly browned, about 2 minutes. Add the mushrooms and cook, stirring gently and scraping up any browned bits from the bottom of the pan with a wooden spoon, until the mushrooms begin to release their liquid, about 2 minutes.
   
   Transfer the mushroom mixture to a medium bowl and set aside.
3. Add the wine to the pan and bring to a simmer. Cook until the wine has reduced by half, about 4 minutes. Add the broth and thyme and bring to a boil. Return the chicken to the pan, skin-side up, along with any juices, and loosely cover with a lid. Reduce the heat to medium-low and simmer gently until the chicken is cooked through, about 15 minutes.
4. Stir in the cream and return the mushroom mixture to the pan. Cook (uncovered) over medium heat, stirring occasionally, until the sauce thickens slightly, about 8 minutes. Season with salt and pepper to taste. Transfer the chicken to a serving platter, pour the mushroom sauce over it, and sprinkle with chives.