Roast Chicken In A Pot

• 4 lbs. roaster chicken, cut in 4 pieces
• salt and freshly ground black pepper
• 2 lbs. virgin olive oil
• 12 small white boiling onions peeled
• 4 good sized carrots, cut into 2-inch pieces
• 4-6 ribs of celery cut into 2-pieces
• 8 creamer-size yukon gold potatoes (or red potatoes) cut in half
• 2 c. white wine (or Marsala is also nice)
• 1/2 bunch thyme
• 6 sprigs Italian parsley
• 1 large fresh bay leaf

1. Seasoned chicken well with salt and pepper.
2. Heat the olive oil over high heat in a Dutch over and brown chicken well on all sides.
3. Remove from the pan.
4. Add the onions, carrots, celery, and potatoes.
5. Season with salt and pepper; add almost to the top of the chicken and cover.
6. Bring to a boil.
7. Preheat the oven to 400u0b0.
8. Place pot into oven for 45 minutes.
9. Remove cover and bake 30 minutes more.
10. Correct broth to taste.
11. Serve in a large bowl.

roaster chicken, salt, virgin olive oil, white boiling onions, carrots, celery, gold potatoes, white wine, thyme, parsley, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=39635 (may not work)