Saffron chicken

1 medium chicken
8 small carrots
20 small potatoes
6 garlic cloves
6 shallots
water
20 peppercorns
15 thyme sprigs 
saffron threads
saffron salt, if you have it
200 ml creme fraiche
sea salt to taste for boiling

roux:
20 g butter
1 tbsp flour
chicken boiling liquid

Put chicken in a pot, add carrots, potatoes, garlic, shallots, and thyme. Add a bit of salt. You can add more later. Pour water over to coat and put on medium-high heat. When it starts to boil, skim off the foam, and when the liquid is clear, add peppercorns. Cover and simmer for 1h 20 minutes. 

When the chicken is almost ready, make a roux. In a small pan, melt butter. Then add flour and mix. Heat until it turns a bit like sand and smells like nuts. Add a ladle of boiling liquid and stir vigorously. Then add a bit more to make a sauce that is like thick cream. Leave aside. 

Take out the chicken and vegetables. Place on a plate and place in the oven at 70° to keep warm. 

In the meantime, make the sauce. Put the boiling liquid back on the heat, turning it to the highest, and reduce it to 1/3 or even 1/4. When done (after about 8 minutes), add the sauce, mix, and leave to boil for 3 more minutes to thicken.

Cut chicken, place on the vegetables, and pour over the sauce. Serve with fresh bread and a bowl of salad.