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  Braised Whole Chicken with Tarragon 
      from How to Cook Everything by Mark Bittman

I brown this bird first, in the oven; it's easy, and it deepens both the flavor and color of the finished dish.

2 tablespoons butter or olive oil
1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon
1 whole 4 to 5 pound chicken, trimmed of excess fat, then rinsed and patted dry     with paper towels
Salt and freshly ground black pepper to taste
1 teaspoon minced garlic
2 cups sliced onion or 24 pearl onions, peeled
1/4 cup red wine vinegar
1 cup dry red wine or water, plus more as needed
Minced fresh parsley leaves for garnish

1.  Preheat the oven to 500 degrees F.

2.  Put the butter or oil in a large casserole or Dutch oven that can later be covered, and place the uncovered casserole in the oven.  When the butter has melted (or the oil is hot), place a bit of the tarragon in the chicken's cavity.  Put the chicken in the pot and roast it, breast up and undisturbed, until it is lightly browned, about 20 minutes, basting with the butter or oil once.  Remove the casserole from the oven and season the chicken with salt and pepper.

3.  Remove the chicken from the pot and set it aside.  Place the pot on a burner and add the garlic and onion.  Cook over medium-low heat until the vegetables soften, about 5 minutes.

4.  Add the remaining tarragon, the vinegar, and the wine, and return the chicken to the pot, breast side up.  Cover and simmer over low heat, checking occasionally to make sure the vegetables do not dry out (add a little more wine or water if necessary).  When the chicken is done (an instant-read thermometer will measure at least 160 degrees F), after 30 to 40 minutes, remove it from the pot and serve, garnished with the parsley and surrounded by the onions.