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1
In a large skillet, heat 1 tablespoon of the olive oil.
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2
Season the chicken pieces with salt and pepper and cook in a single layer over moderately high heat, skin side down, until the skin is golden and beginning to crisp, about 5 minutes.
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3
Transfer the chicken to a plate.
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4
Add the chicken stock, water and white wine to the skillet and cook over moderate heat, scraping up any browned bits from the bottom.
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5
Add the carrot, celery, leek, onion, garlic, bay leaves, clove and peppercorns and bring to a simmer.
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6
Return the chicken pieces to the skillet, skin side up.
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7
Cover, reduce the heat to low and simmer until the chicken is cooked through, 20 minutes.
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8
Transfer the chicken to a plate and cover loosely with foil.
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9
Strain the cooking liquid into a small saucepan.
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10
Bring to a boil, then simmer over moderately high heat until reduced to 2/3 cup, about 20 minutes.
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11
Remove from the heat.
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12
Whisk in the creme fraiche and butter and season with salt and pepper.
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13
Keep warm.
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14
In a medium skillet, heat the remaining 1 tablespoon of oil.
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15
Add the chicken, skin side down; cook over moderately high heat until the skin is crisp, 2 minutes.
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16
Transfer to plates, ladle the sauce on top and serve.
