1roasting chicken (4pounds), cut into serving pieces
Salt and freshly ground black pepper
1onion stuck with 4cloves
4cupsChicken Stock (not too salty since it will later be reduced)
Dredge the chicken with flour seasoned with salt and pepper.
Heat the butter in a casserole or Dutch oven. Add the chicken pieces and brown on all sides. Add the onion, celery, stock, bay leaf and thyme. Bring the mixture to a boil and simmer for about one hour, until chicken is tender. Remove the chicken from the casserole and reserve.
Boil the cooking liquid over high heat until it is reduced to two cups; strain. Bring again to a boil and add the cream and the chicken pieces. Bring to a boil and serve immediately.