While your Cast Iron Crispy Chicken Thighs are cooking... in a separate skillet over medium heat saute morels n butter for 3-5 minutes or until soft and cooked through.
Add ramps and saute another 1-2 minutes then pour in cream and reduce heat to low.
Allow cream and veggie mixture to lightly simmer for a few minutes, until your chicken thighs are almost done. Then gently add in the shredded cheese, stirring to combine.
Cook your sauce until it's as thick as you'd like. Serve your chicken on top, enjoy!
Notes
*I have made this recipe recently with a tangy sharp raw white cheddar cheese from a local farm - you could use parmesan, romano, asiago, etc they would be delicious also!And green (spinach, kale, etc can be used in place of the ramp greens)