Ingredients
375 ml chicken broth
30 gr dried Morels
15 gr of dried Chanterelles
2 tsp cornstarch
2 tbsp water
1 chicken 1.8kg (4 lb) skinned and cut into eight pieces
2 tbsp butter
1 onion, chopped
2 cloves of garlic chopped
1/4 cup of whiskey
1/2 cup 35% cream
2 c. teaspoon Dijon mustard
Salt and pepper

Preparation
In a small saucepan, bring the broth to a boil.
Remove from heat. Add the morels and chanterelles.
Leave to rehydrate for about 30 minutes.
Set aside.
In a bowl, dissolve cornstarch in water and add to broth mixture and mushrooms.
In a large skillet or large saucepan, brown chicken in butter.
Add salt and pepper.
Add the onion, garlic and cook about 2 minutes.
Deglaze with whiskey.
Add broth mixture and mushrooms, cream and mustard.
Bring to a boil, stirring.
Cover and simmer gently for about 45 mnutes or until chicken is cooked.