In a saucepan of water, simmer the sausage Morteau until done, about 25 min.
Meanwhile, peel the potatoes, then cook them in boiling, salted water 15 to 20 min., according to their size.
Peel the onions, cut into strips, separate the rings with your fingers. Fry them about 8 min. in a non-stick frying pan with 1 tbs. of sunflower oil. They must become brown and crispy without burning.
Cut the chicken into thin slices. Brown them 7 to 8 minutes on fairly high heat, with the remaining oil.
Arrange the slices of Riches Monts raclette in a dish, put the raclette in place, surrounded by all the ingredients.
Serve with yellow wine, of course!
If you wish, you may serve the raclettes with morels, a unique fragrance. If you use fresh morels, clean them carefully under running water, then dry and fry them about 10 min. in a little butter. With dried morels, soak them 2 hours in a bowl of tepid water, then proceed in the same manner as with fresh ones.
One easily recognizes sausage Morteau by the dowel, which closes one end. Do not poke before cooking: it can become waterlogged and lose some of its fragrance.
Attention, never consume raw morels: they contain a dangerous toxin that is destroyed only by cooking.