Poulet à la Crème - II

• 1 3½-pound chicken
• boiling water and wine, to cover
• 1 onion, stuck with a clove

Place the chicken in a deep saucepan and cover with boiling water and dry white wine in equal quantities. Add the onion stuck with a clove, carrots, leeks, celery, bay leaf, a few peppercorns and a bouquet garni. Cover tightly and simmer gently - do not boil - for 1 hour. Add salt to taste and continue simmering until the chicken is tender.

Cut the chicken into serving pieces and