1 medium free rqnge chicken
2tsp olive oil
1 knob of butter
1large white onion finely chopped
2 celery stalks finely chopped
2bay leaves
2- 3 thyme sprigs
2 minced garlic cloves
1 glass dry white wine
200ml chicken stock
1/2 tub crème fraiche 200ml
Salt pepper
Fresh chopped parsley
Water
A little lemon juice
In a heavy casserole melt the butter and oil and gently colour the whole chicken on high heat turning after a few mins each side . Remove then add in the chopped onions the celery and garlic and fry til translucent. Sit the chicken back on top of the vegetables pour in the wine allow to bubble and reduce, then pour in the stock, add the thyme sprigs, season generously top up with a little water so the chicken is half in liquid and cover and gently simmer for 2 - 2.5hr until the chicken is tender and falling from the bone. Set the chicken aside, blitz the sauce and vegetables smooth and stir in the crème fraiche, add lots of salt and pepper to taste and add a little lemon juice. Either serve while in the sauce or cut the chicken into quarters in the sauce . Sprinkle with lots of fresh chopped parsley to serve