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

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