Chicken And Artichoke Pot Roast

• 1 None whole chicken (about 3 lbs)
• 8 None pickling (boiler) onions
• 1 1/3 lbs baby new potatoes, unpeeled
• 2 tbsp olive oil
• 6 cloves garlic, unpeeled
• 8 sprigs fresh thyme
• 1 cup dry white wine
• 8 None marinated artichoke hearts, drained
• 1 cup chicken stock

1. Rinse chicken under cold water. Pat dry inside and out with paper towels. Tuck wing tips under chicken; tie legs together with kitchen string.
2. Peel onions, leaving root ends intact. Halve onions and potatoes.
3. Heat oil in Dutch oven on medium heat. Cook onion, potato, garlic and thyme, stirring occasionally, until browned. Remove from pan.
4. Cook chicken in same pan until browned all over. Add wine; boil, uncovered, 1 min.
5. Meanwhile, halve artichokes. Return vegetables to pan with artichokes and stock. Bring to a boil. Reduce heat to low; simmer, covered, about 1 1/2 hours or until chicken is cooked through. Season to taste.

chicken, pickling, baby new potatoes, olive oil, garlic, thyme, white wine, hearts, chicken stock

Taken from recipes-plus.com/api/v2.0/recipes/33581 (may not work)