Place the dried morels in a bowl. Pour the boiling water over the mushrooms. Let the mushrooms “steep” in the boiling water for 30 minutes to rehydrate the mushrooms. Drain the mushrooms and reserve the liquid to use later in sauces and stock.

Season the chicken pieces with salt and pepper and dredge the pieces in the flour, shaking off the excess.

Heat the butter and olive oil in a heavy sauté pan over medium-high heat. Add the chicken pieces and sauté on all sides until the chicken is browned, about 20 minutes total. Remove the chicken pieces from the sauté pan and place on a plate.

Pour the butter and olive oil out of the sauté pan.

Place 2tbsp. each of fresh butter and olive oil into the sauté pan. Add the whole shallots and sauté until the shallots just start to turn golden and caramelize, about 10 minutes.

Remove the shallots from the sauté pan and place on a plate.

“Deglaze” the sauté pan with the ice wine, stirring to scrape up any browned bits in the bottom of the sauté pan.

Add the chopped thyme, heavy cream, orange zest and dried tarragon to the sauté pan. Continue to cook the cream mixture until it thickens, about 3 minutes.

Place the chicken pieces in a heavy casserole dish. Place the mushrooms and shallots around the chicken. Pour the cream mixture over the chicken. Cover the casserole with foil and place in the oven.

Bake the chicken, covered, for one hour.

Remove the foil from the casserole and continue to bake the chicken another 15 minutes.

Remove the casserole dish from the oven and bring to the table and serve “family-style.”