First into the pan goes a generous knob of butter, followed by the chicken breasts and legs, a large onion cut into quarters, a dozen or so sliced champignons de Paris—those small, tightly capped white mushrooms—a couple of cloves of garlic en chemise, crushed but not peeled, and a bouquet garni of herbs. When the color of the chicken has turned to deep gold, a large glass of white wine is poured into the pan and allowed to reduce before half a liter of crème fraîche is added. The bird is cooked for thirty minutes, the sauce is strained through a fine sieve, the dish is seasoned to taste, and there you have it.
Peter Mayle, from French Lessons: Adventures with Knife, Fork, and Corkscrew
