Chicken Fricassee with Cream and Morel Mushrooms

Ingredients

• 2 slices bacon smoked diced
• 1.5 cups chicken broth 
• 2 tablespoons dijon mustard 
• 1 tablespoon chives fresh chopped
• 1 tablespoon parsley fresh chopped
• 1 tablespoon tarragon fresh chopped
• 4  garlic clove 
• 3  spring onion 
• 1 cup morel mushrooms dried (or other mushrooms)
• 1 pound baby potatoes peeled cut into 1/2-inch slices
• 0.3 teaspoon pepper freshly ground
• 0.8 teaspoon salt divided
• 4  shallots chopped
• 8  chicken thighs skinless (or a combination of legs and thighs)
• 1.5 cups whipping cream 
• 0.5 cup wine 

Equipment

• frying pan
• sauce pan
• whisk
• sieve
• slow cooker

Directions

1. Heat chicken broth in a medium saucepan over medium-high heat. Clean morels by rinsing thoroughly with hot water; add to broth. Turn off heat, and let morels soften.
2. Drain mushrooms through a fine sieve, reserving stock, and set stock and mushrooms aside.
3. Season chicken with 1/2 teaspoon salt. Cook bacon in a large nonstick skillet over medium heat until crispy and fat is rendered.
4. Add chicken, and cook 15 minutes, turning once, until browned.
5. Add wine, reduce heat to low, and cook 10 minutes.
6. Remove chicken, and place in a slow cooker.
7. Add reserved stock to skillet, and deglaze by stirring to loosen particles from pan.
8. Add cream, and bring to a boil.
9. Add mustard, and whisk to blend.
10. Scatter shallot, baby leeks, potato, garlic, and reserved morels around chicken, and pour cream mixture over chicken and vegetables.
11. Add pepper and remaining 1/4 teaspoon salt. Cook on HIGH for 3 to 4 hours or on LOW about 5 hours or until tender. Stir in fresh herbs, and serve.