Chicken with mushrooms and olives

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Ingredients : 

• 1 chicken
• 12 small onions
• 1 can mushrooms
• 150 gr (5.29 oz) green olives
• 50 gr (1.76 oz) butter
• 1 tablespoon flour
• 1 glass of wine Château de ROLLAND Bordeaux blanc sec
• 1 small can of crème fraîche
• 2 garlic cloves
• salt and pepper

Peel the onions and cook them in butter in a cocotte. Take them out and put the cut chicken instead in the cocotte. When the chicken has a golden color, sprinkle it with flour.

Add white wine and some water. Add the onions, the garlic cloves, salt and pepper.
Cook for 10 min on low heat.

Boil the olives in water and dry them afterwards. Add the olives and mushrooms in the cocotte. Cook for 15 min. Remove the chicken from the cocotte and add crème fraîche in the sauce.