- 1 poulet de bresse (ideally, between 13 and 18 pounds)
- 4 cups crème fraiche
- 1 cup dry white wine
- ¼ cup butter
- Ground salt and pepper
Clean chicken and cut into eight pieces. Heat butter in casserole dish and cook the chicken in the butter. When the pieces are stiffened, but a golden-brown color, pour the white wine over and cook until the wine is almost gone. Cook chicken with the crème fraiche over low heat for about 35 minutes. Remove the chicken pieces. Reduce the cooking until there are only two cups of liquid. Glaze the chicken with the sauce and serve.