Cut the chicken into 8 pieces. Melt the butter and brown the chicken gently. Sprinkle with salt and pepper. When the pieces are golden, remove them from the pan and place in a casserole. Add the crÅme fraöche and the saffron. Bring to a boil, cover and cook for 35 minutes. Remove the chicken, and keep warm. Continue to cook the sauce until it reduces to a thick velvety sauce. Place the chicken on a serving platter and serve with Creole rice.
