Truss the chickens and place into your pan, season well and add in the whole shallots, the skin, the bay and thyme and cover with the butter. 

Roast in the oven at 190°C for 45 minutes. 

Remove the chicken from the oven – the internal temperature needs to be read 62°C. Allow the chickens to rest on a tray and place the pan back onto a medium heat. 

Remove the bay and thyme from the pan, add the sliced shallots and allow to soften well. 

Now add the wine and reduce the volume by half. Add the prunes, morels and chicken stock and reduce by 3/4 of the volume. Taste your sauce; it should be both earthy and acidic, full of chicken flavour and also sweet from the prunes. 

Add the cream and reduce its volume by roughly 10%. Add the chopped parlsey and reserve.

Remove the skins from the shallots, clean them and reserve.

Now portion the chicken by removing both breasts and both legs. Separate the drumsticks and thighs, and cut the breasts into three pieces.

Plate the dish with a piece of breast, leg, and a prune. Be generous with the beautiful Vin Jaune sauce. 

I like to serve this dish with pilaf rice, cooked with great chicken stock, lots of onions and celery.