Melt the butter in a medium-sized skillet or a small Dutch oven. Saute the bay leaves and onion in a little salt. Add the rice, sauting it until the rice becomes opaque. Pitch in chicken stock, salt and pepper. Cover tightly and simmer over very low heat for 18-20 minutes. Allow 10 minutes for rice to rest.
Eliminate the moisture from the surfaces of chicken pieces with paper towels. Heat large aluminium or iron skillet over medium heat, add oil and sear chicken on all sides to a golden brown. After browning each side, season with salt and pepper. Degrease the pan. Roast the chicken until done (18-20 minutes), turning a few times during the cooking process.
Fluff the rice with a fork and transfer it to a large serving platter. Remove the chicken from pan. Arrange the pieces over the rice. Degrease the pan. Deglaze it with white wine. Scrape the brown bits (fond) from the bottom of pan with a spatula. Reduce the wine - until it attains a reddish hue and syrupy texture. Add the creme fraiche and reduce it until the sauce is taut, but not so taut that a ribbon consistency forms or the sauce may break. Adjust the seasonings. Ladle it over the chicken and rice.