Fricassee Chicken, Morels, and Wine

0 Soak your morel mushrooms in warm water for 20–30 minutes until rehydrated. Drain, strain the soaking liquid through a fine sieve, and reserve. Set the rehydrated morels aside. Make sure you remove any liquid from the cavity of the morels. 
1 Season your leg quarters with salt and pepper.
2 Heat the two tablespoons of unsalted butter and oil in a large skillet or Dutch oven over medium-high heat. Add the leg quarters, skin-side down, and cook until golden and crispy (about 10 minutes). Turn and cook for another 5 to 7 minutes. Remove the chicken and set aside.
3 Remove all cooking fat from the skillet and return to the stove. Reduce the heat to medium and add the remaining butter. Once melted, add the shallots and sauté until translucent, 1 to 2 minutes. Add the crushed garlic if using it. 
4 Add the chicken stock and deglaze any bits from the chicken that may have stuck to the skillet. Return the chicken to the skillet. Cover and simmer over low heat, reducing the stock by half, about 10 minutes. Add the reserved morel soaking liquid and reduce again, covered for about another 10 minutes.
5 Add the dry sherry or wine to the skillet. Reduce the liquid for 5 minutes, then add the cream and morels.
6 Cover and simmer until all the chicken is fully cooked, about 20 minutes. Adjust the seasoning with salt and pepper to taste.