brown a whole chicken in butter in a pot/pan big enough to hold it

remove and drain away the excess fat

in the same pan, soften rough-cut (in big pieces) carrots, celery, peeled potatoes. 8 cloves of peeled garlic. And some herb (thyme or tarragon or combination), takes about 10 minutes.

Add 1 cup of cream and 2 cups of stock, bring to a boil

Add the chicken back in, cover, and simmer until cooked (40 - 60 minutes.)

When cooked, remove chicken and veggies. With the stove on high, reduce the sauce a bit. Cut the chicken, assemble with the veggies, pour on some sauce, and serve.

This is my favorite way to have chicken on a cold Winter night.