Chicken in cream sauce

Ingredients for 2 servings:

• 1 chicken (Bresse chicken or corn-fed chicken)
• 100 g butter
• 1 large onion(s)
• 12 small white mushrooms (or more)
• 3 garlic cloves
• 1 bouquet garni
• 100 ml dry white wine
• ½ liter crème fraîche
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Bresse chicken with cream

Cut the chicken into portions, season with salt and pepper. Quarter the onion and slice the mushrooms. Brown the chicken pieces in butter in a large casserole dish until golden brown, then add the onion, mushrooms, and bouquet garni. Lightly crush the unpeeled garlic cloves (ail en chemise) and add them as well. Deglaze with white wine and reduce until the wine has almost completely evaporated. Pour in the crème fraîche, cover, and simmer for about 30 minutes. Then remove the bouquet garni and garlic from the pot and season the sauce with salt and white pepper. Serve with baguette. Note: If you like sauce, you can vary the quantities accordingly. Just make sure you use less.