Sauteed "Bresse" chicken à la Creme

Although a "Bresse" chicken is preferred, any farm-reared chicken will do! When pan-frying, choose a pan that fits the size of the chicken, Le. not too large. Cut the chicken into eight pieces on a chopping board and season with salt and pepper. Cut the carcass also into small pieces. Melt the butter in a shallow pan, then brown the chicken pieces in 3 separate stages: start with the two chicken wings and the breasts; once colored, remove them and put the chicken legs in the pan, adding the onions, the garlic cloves in their skins and the carrot cut into slices. Again, once colored, remove the chicken pieces, replacing them with the carcass and leaving the onions, garlic and carrot in the pan. Leave to cook for approx. 5 min., then return all the chicken pieces to the pan. Sprinkle over the flour and stir, gently add the white wine and the water. Add your bouquet garni (thyme, 1/4 bay leaf, parsley, leek and celery, all tied together). Leave to boil steadily for approx. 20 min., reducing the liquid by about two-thirds. Once this step is completed, remove the chicken pieces and the on ions, putting them aside into two shallow dishes in a warm place. The contents of the pan (carcass, garlic and bouquet garni) should continue boiling steadily, reducing it again by half. Pre-warm the serving dish. Next, pass the sauce through a fine sieve, retrieving the juices in a small
saucepan. Bring to the boil. Add the creme fraTche and then cook for a further 3 to 4 min. to obtain a light creamy sauce. Reduce the heat to aminimum. Once cooked, place the chicken pieces in the serving dish and cover with the sauce. Serve with spinach.