Pan-Roasted Chicken in Cream Sauce

cooking.nytimes.com

1 chicken, 4 to 4 ½ pounds, cut into pieces, or some combination of chicken parts on or off the bone, approximately 3 pounds

Kosher salt to taste

2 tablespoons olive oil

12 to 15 morels or other wild mushrooms, approximately 3 ½ ounces

¼ cup Cognac

1 ½ cups chicken stock, homemade or low-sodium

⅔ cup heavy cream

½ cup Madeira wine

1 tablespoon unsalted butter

1 tablespoon crème fraîche or Greek-style yogurt

2 teaspoons finely chopped savory

1 tablespoon finely chopped tarragon

½ tablespoon finely chopped parsley, to finish

Directions at cooking.nytimes.com

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