Summary

Ingredients

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

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Instructions

1. Cut the chicken into portions, season with salt and pepper. Quarter the onion and slice the mushrooms.
2. Fry the chicken pieces in butter until golden brown in a large casserole, then add the onions, mushrooms and the bouquet garni. Mash the garlic cloves without peeling (ail en chemise) and add them as well. Deglaze with white wine and let the wine boil down until it has almost completely evaporated.
3. Pour the crème fraîche on the sauce and cover and simmer for about 30 minutes. Then remove the bouquet garni and the garlic from the pot and season the sauce with salt and white pepper.
4. Baguette goes well with it.
5. Note: If you like sauce, the quantities can vary accordingly. It just can`t be less.