2 leeks (white and light-green parts only), halved and cut into 2-inch pieces
2 stalks celery, cut into 2-inch pieces
5 carrots, cut into 2-inch lengths
5 garlic cloves, whole
12 pearl onions
1 Tbsp olive oil
1 sprig fresh tarragon
1 sprig fresh thyme
1 lb new or fingerling potatoes, halved
PREPARATION
Preheat oven to 450˚F. Combine broth and wine in a large Dutch oven or deep stock pot. Rub with butter and season with salt and pepper. Tie legs together and place in pot. Cover and bake for 30 minutes.
In a large bowl combine leeks, celery, carrots, garlic, onions, and olive oil. Sprinkle with salt and pepper to taste and toss to combine. Add vegetables to chicken and add herbs. Return to oven and bake uncvered for another 35-45 minutes or until meat reaches an internal temperature of 165˚F.
While chicken is cooking steam or boil potatoes until fork tender. Season with salt and pepper.
Remove chicken from pot and carve into pieces. Serve chicken with vegetables and potatoes, pouring liquid from the pot over each serving. Or cut string and serve chicken whole on platter surrounded by vegetables with any remaining sauce reserved for serving.
