Pot- Roasted Chicken

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1 chicken (4 pounds), cut into quarters

Salt and pepper

2 tablespoons extra-virgin olive oil

12 small white boiling onions, peeled

4 carrots, cut into 2-inch pieces

4 ribs celery, cut into 2-inch pieces

8 small yukon gold potatoes, cut in half

2 cups dry white wine

7 sprigs fresh thyme

6 sprigs flat-leaf parsley

1 large bay leaf, preferably fresh

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