Chicken And Artichoke Pot Roast

1. 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. 2

   Peel onions, leaving root ends intact. Halve onions and potatoes.

3. 3

   Heat oil in Dutch oven on medium heat. Cook onion, potato, garlic and thyme, stirring occasionally, until browned. Remove from pan.

4. 4

   Cook chicken in same pan until browned all over. Add wine; boil, uncovered, 1 min.

5. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.