Poulet de Bresse a la Creme

Ingredients

large knob butter
1 chicken, jointed
6 shallots, cut in half
12 sliced white mushrooms
2 cloves garlic en chemise (crushed with the side of a knife but not peeled)
bouquet garni
large glass white wine
1/2 litre creme fraiche

Instructions

In a heavy pan, place a generous knob of butter, followed by the chicken joints, shallots, mushrooms, garlic and bouquet garni. When the chicken is a deep gold, add a large glass of wine and reduce. Then add half a litre of creme fraiche, and simmer for thirty minutes. Remove the chicken, and strain the sauce through a fine sieve. Season to taste. Serve with potatoes roast in goose grease with garlic, dressed with chopped fresh herbs, and a green vegetable. Note: This is supposed to be made with the wonderful Poulet de Bresse, but if these are unavailable where you are, go for the best free range chicken you can get your hands on.