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1
Lay chiles on their sides on racks of gas burners, then turn flames on moderately high.
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2
Roast chiles, turning with tongs, until skins are blistered, 4 to 6 minutes.
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3
(Or broil chiles on rack of a broiler pan about 2 inches from heat, turning them, 8 to 10 minutes.)
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4
Transfer chiles immediately to a large sealable plastic bag and seal.
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5
Let steam 10 minutes, then peel or rub off skins and discard stems, seeds, and ribs.
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6
Rinse chiles and pat dry, then cut into 1/4-inch-thick strips.
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7
Pat chicken dry and season with salt and pepper.
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8
Heat 1/2 tablespoon oil in a heavy skillet over moderately high heat until hot but not smoking, then saute chicken, skin or skinned sides down, until golden, 4 to 5 minutes.
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9
Turn chicken over and saute 2 minutes more.
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10
Reduce heat to moderately low, then pour off excess fat and cook chicken, covered, until just cooked through, 10 to 15 minutes.
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11
While chicken is cooking, heat remaining tablespoon oil in a 10-inch nonstick skillet over moderate heat, then cook onion, stirring, until softened, 5 to 7 minutes.
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12
Add chiles and salt to taste and cook, stirring, 5 minutes.
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13
Add creme fraiche and cook, stirring, until just heated through (if using sour cream, do not let boil).
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14
Season sauce with salt and pepper.
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15
Drizzle chicken with any pan juices and serve with sauce.
