Melt the butter and olive oil together in a casserole where the chicken pieces can fit side by side in one layer of the pan. Add the seasoned chicken pieces and cook over medium-high heat turning to cook each side for about 10 minutes total. Pour off fat from the pan and save. Leave the chicken in the pan. Drain the mushrooms, reserve and strain the soaking water. Rinse each mushroom under running water to remove any traces of sand. Cut each in half lengthwise. Add enough water to the reserved liquid to make 1½ cups of liquid, pour into a saucepan and add the bouillon cube. Bring the broth to a boil, then turn the heat down and simmer for 5 minutes. Add ½ C of this liquid to the pot with the chicken along with half of the cream and all the wine to cover half the depth of the chicken. Add salt and pepper to taste. Boil on the stove top gently for 5 minutes and turn the chicken pieces over in the liquid and back to skin side up. Cover and bake at 325° for 40 minutes. While the chicken is cooking make the sauce: melt the fat reserved from the casserole dish in a saucepan plus enough butter to make 4 T total. Add the chopped shallots and garlic. Cook 3-5 minutes on medium heat and add the mushrooms, the remaining cream, salt and pepper to taste. Keep this on very low heat until the chicken is done, at least 20 minutes to reduce the volume of the mushroom sauce somewhat. When the chicken is done, remove from the pan to a warmed plate, cover, and drain the sauce from the casserole into a cup. To the casserole add 4 T of butter and melt. Then add 4 T of flour and cook for 5-6 minutes over low heat. Stirring rapidly with a whisk add the reserved liquid from the chicken casserole, enough of the mushroom mixture to total 4 C and whisk until smooth, about 5 minutes. If the sauce is too thick add some bouillon liquid. Return the chicken to the pan and cook on low heat on the stovetop for 5 minutes. Serve the chicken on a warmed plate covered with ladles of the mushroom cream sauce. Garnish with chopped chervil or parsley. Pass the remaining mushroom cream sauce mixed with a little bouillon liquid and serve with rice and boiled zucchini and carrots. One bottle of exquisite La Catieda vinified in the super subtle Stockinger oak barrels may not be enough!!