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1
Marinate chicken breast halves in 2 cups wine for 10 -15 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
Remove chicken breast halves from wine and set aside.
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6
Pour wine marinade and 1 cup chicken stock into 2-quart sauce pan.
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7
Add garlic, pepper corn, bay leaves, carrots, and potatoes.
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8
Season lightly with salt.
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9
Cook covered at medium heat for about 15 minutes.
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10
When vegetables are a bit more than par cooked, add chicken breasts.
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11
Make sure chicken is completely covered with liquid.
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12
Use a plate to weigh down chicken, if necessary.
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13
Cover and simmer for 5 minutes on low heat.
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14
Without removing lid, turn heat off let sit on stovetop for another 5 minutes, covered.
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15
Remove chicken breast from pan and place in covered dish so it can stay warm.
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16
Allow vegetables to cook longer on high heat if needed.
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17
Add the peas when carrots and potatoes are 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, 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 pan, return to the stove and heat on high uncovered for 5 minutes.
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22
Stir in the creme fraiche and butter.
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23
Continue to reduce on high for another 5 minutes (or longer).
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24
The reduction should be the consistency of a thin cream soup.
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25
Taste for salt and pepper.
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26
Pour sauce over cooked vegetable and chicken.
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27
Garnish with chopped chives and serve.
