Chicken Roasted in Butter with Sauternes Sauce

If you don’t have a crowd coming for Thanksgiving and you don’t want the traditional turkey, consider “roasting” a chicken (or pheasant) in butter in a covered pot on top of the stove. That’s the classical French poêlé technique — derived from an earlier elaborate roasting method — and together with aromatic vegetables and Sauternes it yields a surprisi…