This dish was inspired the Frango ao Vinho Branco my uncle Mateus recently made for a large family gathering. I wanted to try to make something as flavorful and tender but also a complete one-pot-meal. The process involves a short marinade in white wine and using that same wine to poach the chicken along with potatoes and carrots. Harvest peas are later added. The dish is finished by reducing the wine sauce and adding crème fraiche and a bit of butter to make it creamy and rich.