Chicken in a Pot
Source: Recipes from Home, by David Page and Barbara Shinn

1 chicken, about 3-1/2 pounds
2 tablespoons unsalted butter
2 tablespoons olive oil
2 cups diced yellow onions (1/2-inch dice)
6 garlic cloves, peeled and minced
3-1/2 cups diced celery (1/4-inch dice)
3-1/2 cups peeled and diced carrots (1/4-inch dice)
2 fresh bay leaves
2 fresh thyme sprigs
1 cup chicken stock, preferably homemade
1/2 cup dry white wine
3 cups stewed tomatoes (or a 28-ounce can)
kosher salt and freshly ground black pepper to taste
2 tablespoons minced fresh herbs, such as parsley, thyme and/or chives

Preheat the oven to 300 degrees.

Cut the chicken into 8 pieces: 2 legs, 2 thighs, 2 breasts, and 2 wings.

Melt the butter with the olive oil in a large Dutch oven over medium heat. Add the onions and garlic and cook until they are softened, about 4 minutes. Add the celery, carrots, bay leaves and thyme sprigs and cook for 4 to 5 minutes. Add the chicken, stock, wine and tomatoes and season with salt and pepper.

Cover the Dutch oven and place it in the oven for 1-1/2 hours. The chicekn should be falling-off-the-bone tender and there should be a good amount of broth. Remove the bay leaves and thyme sprigs and garnish with the fresh herbs. Serve hot. Serves 4