Combine the boiling water and the morels in small bowl. Let stand until the morels
soften, about 35 minutes. Strain; reserve the soaking liquid. Coarsely chop the morels.
Preheat the oven to 400?F. Season the chicken with salt and pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken to the skillet; cook until golden, about 4 minutes per side. Transfer chicken to a shallow baking dish (do not clean skillet). Bake until the chicken is cooked through, about 15 minutes.
Meanwhile, heat the same skillet over medium-high heat. Add the onions, garlic and thyme and cook, stirring, until golden, about 5 minutes. Add the morel-soaking liquid, leaving any residue in bowl. Boil the mixture until most of the liquid evaporates, about 4 minutes. Add the chicken broth and 1/4 cup Madeira; boil until the gravy is reduced to 1 1/2 cups, about 5 minutes. Strain the gravy into a small saucepan; add the morels. Cover and simmer 5 minutes. Whisk 1 tablespoon cornstarch and remaining 1 tablespoon Madeira in a small bowl. Whisk into the gravy; simmer until thickened, about 30 seconds. Season gravy with salt and pepper. Spoon the mixture over the chicken and serve.
For a hearty meal, serve some garlic-mashed potatoes with the chicken.
Makes 2 servings
Note: The recipe can be doubled.
*Courtesy of Chris Matherly, Founder and President of Morel Mushroom Hunter's Club