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Ingredients

• 2 tablespoons  olive oil
• 1 3 1/2-pound  chicken, cut into 8 pieces
•   Kosher salt and freshly ground pepper
• 1 cup  chicken stock
• 1 cup  water
• 1/2 cup  dry white wine
• 1   carrot, halved lengthwise
• 1   celery rib, halved lengthwise
• 1   leek, white and tender green parts only, quartered lengthwise
• 1   medium onion, halved
• 2   garlic cloves, halved
• 2   bay leaves
• 1   clove
• 1/2 teaspoon  whole peppercorns
• 1/2 cup  creme fraiche
• 2 tablespoons  unsalted butter

Description

Wine-bar Owner Pierre Jancou (who Shares Cooking Duties With Ewen Lemoigne) Is Fanatical About Ingredients: He Gets His Chicken From The Same Poultryman As Michelin-three-star Alain Passard. The Chicken Is First Poached, Then Seared So The Skin Is Golden

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