Pot-Roasted Heritage Chicken

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One 3-4 pound heritage chicken

1/3 cup olive oil

1 large onion, coarsely chopped

2 celery ribs, coarsely chopped

4 cloves garlic, peeled

2-3 thyme sprigs

3 cups dry white wine

2 cups chicken stock

Kosher salt and freshly ground black pepper

1 tablespoon unsalted butter

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