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1
Preheat oven to 350 degrees.
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2
Season the chicken with salt, pepper and thyme.
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3
In a large, heavy skillet heat 2 tablespoons of the butter and the oil.
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4
When very hot, add the chicken, and brown on all sides.
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5
Transfer to an oval casserole large enough to hold the chicken and the vegetables, and set aside.
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6
Discard all but 2 tablespoons of the fat from the skillet, add the onions, cut-side down, and saute until lightly browned.
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7
Add 3/4 cup of the stock, bring to a boil, and transfer the onions and stock to the casserole.
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8
Add the kohlrabi, carrots and garlic to the casserole.
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9
Bring slowly to a boil on top of the stove, cover tightly and place in the center of the preheated oven.
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10
Braise the chicken for 1 hour to 1 hour and 10 minutes, turning it once or twice and basting with the pan juices.
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11
The chicken is done when the juices run pale yellow.
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12
Transfer it to a baking dish, and set aside.
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13
With a slotted spoon remove the vegetables to a side dish, cover and reserve.
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14
Carefully deglaze the casserole, adding the remaining stock.
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15
Bring to a boil on top of the stove, and reduce by a third.
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16
Make a beurre manie by combining the remaining tablespoon of soft butter and the flour, mashing with a fork until thoroughly smooth.
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17
Whisk a bit of the beurre manie into the sauce until the sauce lightly coats a spoon.
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18
Taste, and correct the seasonings.
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19
Add the reserved vegetables to the sauce and keep warm.
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20
Remove and discard the trussing string, quarter the chicken, and place on a serving platter.
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21
Arrange the vegetables around the chicken, and spoon the sauce over the chicken.
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22
Garnish with sprigs of parsley, and serve immediately.
