Braised Whole Chicken with Vegetables & Herbs

1 whole chicken
1 tsp sea salt
1/2 tsp black pepper
2 cloves garlic, smashed
1 small onion, quartered
6-8 springs fresh thyme
1/4 cup olive oil
4 Tbsp butter, unsalted
16 small red potatoes, rinsed
1 medium onion, cut into 6 pieces
4-5 medium carrots cut into 3" pieces
2 small bay leaves
1 cup chicken broth
1/2 cup white wine, optional
salt & pepper to taste
6 ounces beans

Preheat oven to 400F.

Dry the chicken with paper towels. Season the inside and outside with salt and pepper. Stuff the breast cavity with the garlic, inion pieces, and thyme. Tie the chicken legs together with kitchen twine.

In a 8 quart Dutch Oven, heat the oil and butter over medium heat. Place the chicken in the pan and cook, turning frequently, until brown on all sides. Remove chicken from the pan and reserve. Drain off all but 2 Tbsp of fat and return the pan to the burner.

Add the potatoes, onions, carrots, and bay leaves. Position the chicken on top of the vegetables. Pour in the chicken stock and wine(if using) and bring to a simmer. Season the dish generously with salt and pepper. Cover the pan and position it on the middle rack of the oven.

Cook for 30 minutes. Remove the cover and cook an addtional 15-30 minutes or until the chicken juices run clear when the thigh is pierced with a knife.

Remove the chicken from the pan to a carving board. Stir the beans into the pan an let them steep for 3-5 minutes. Carve the chicken and serve with the vegetables.

Number of Servings: 6

Recipe submitted by SparkPeople user EKOZAKOW.