- STEP 1
In a food processor, blend the stuffing ingredients together.
- STEP 2
Trim the chicken cavity of any excess fat and fill with the stuffing. Close up and secure with a couple of skewers or a poultry needle.
- STEP 3
Tie the celery stick, the thyme and the bay leaves together to make a bouquet garni
- STEP 4
In a large pot, put the chicken, the wine, the water, the bouquet garni, the carrots, the potatoes, the leeks. Cover and cook for an hour and a half.
- STEP 5
In a bowl, mix the creme fraiche with the cooking juice. Don't make it too thick.
- STEP 6
On a plate, place some chicken, stuffing, the vegetable and spoon over with the creamy juice.