Gratineed Chicken in Cream Sauce Poulet à la Fermiere

Ingredients

• 2 pounds chicken thighs and drumsticks
• 1 tablespoon unsalted butter
• 6 fresh parsley sprigs
• 2 fresh thyme sprigs
• 1 bay leaf (not California)
• 4 carrots, cut diagonally into 1-inch-thick slices
• 2 cups frozen small whole onions, thawed and patted dry
• 1/2 cup dry white wine
• 1/3 cup chicken broth
• 1 pound small (1 1/2-inch) boiling potatoes, peeled and halved
• 2/3 cup crème fraîche
• 1 cup frozen baby peas, thawed
• 1 cup coarsely grated Gruyère
• a small square of cheesecloth

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