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1
Marinate chicken breast halves in 2 cups wine for 12 minutes.
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2
While chicken breast halves are marinating: peel and dice carrots and potatoes into small (pea sized) pieces.
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3
Peel garlic.
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4
Chop chives.
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5
After 12 minute marinade, remove chicken breast halves from wine and season with salt on both sides.
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6
Pour the wine marinade and 1 cup water into a stockpot.
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7
Add garlic, pepper corns, bay leaves, carrots, and potatoes.
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8
Cook covered at medium heat for about 15 minutes.
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9
When temperature is at 190 degrees or more and potatoes and carrots are nearly cooked, nestle chicken pieces into the vegetables.
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10
Make sure chicken is completely submerged.
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11
Use a plate to weigh down chicken, if necessary.
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12
Cover and simmer for 6 minutes on low heat.
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13
Without removing lid, turn heat off let sit on stove for another 6 minutes, covered.
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14
Remove chicken breast from stockpot.
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15
Place in covered dish so it can stay warm.
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16
Allow vegetables to cook a few minutes longer on high heat if needed.
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17
Add the peas when carrots and potatoes are near completely tender.
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18
Cover the vegetables and let cook 4 minutes or until peas are done.
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19
With a slotted spoon or mesh spatula, remove vegetables and place in covered serving dish with chicken.
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20
Discard bay leaves, garlic, and pepper corns.
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21
Keeping the wine sauce in the stockpot, return pot to the stove and heat on high uncovered for 6 minutes.
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22
Stir in the creme fraiche and butter.
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23
Continue to heat on high uncovered for another 6 minutes in order to reduce to the consistency of a thin cream soup.
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24
Add salt and pepper, if desired.
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25
Pour sauce over cooked vegetables and chicken.
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26
Garnish with chopped chives and serve.
