Dry your chicken thighs by blotting with a paper towel and season all over with salt and pepper.
Heat a cast iron pan to medium and slowly cook the chicken thighs in olive oil, skin side down.
Flip once the thighs are cooked 75% though and finish on the other side.
In a large pan, sweat diced shallot with olive oil until translucent (about 5 minutes).
Add morels and season with salt and pepper. Make sure the mushrooms aren't crowded in the pan, you want them to have plenty of room.
Add the sherry and let reduce until almost gone.
Add cream and cook until just heated though.
Turn off the heat and toss in sliced ramps.
Plate by placing the chicken thigh in the center of a plate and spooning the sauce mixture on top. Enjoy immediately.
You can replace the morels with cremini or button mushrooms but when in season, morels offer a unique meaty, earthy flavor to the dish. And though there is nothing like the garlickly bite of fresh ramps, they could be replaced by spinach if needed.