Poulet en Cocotte

Ingredients

 * 1 roasting chicken (4 lb.) washed and dried
 * 12 small new potatoes, peeled
 * 1/2 tsp. each salt and tarragon
 * water
 * 1/4 tsp. fresh pepper
 * 3/4 c. tomato juice
 * 5 Tbs. margarine, divided
 * 2 Tbs. chopped parsley
 * 2 Tbs. oil
 * 1/4 tsp. thyme
 * 1 bay leaf
 * 8 oz. mushrooms
 * 12 small white onions, blanched and peeled
 * 1 c. artichoke hearts

Directions

 * 1) Rub inside of chicken with salt, tarragon and pepper.
 * 2) In range top casserole large enough to hold chicken comfortably, brown chicken in 3 Tbs. margarine and the oil, turning carefully to avoid breaking skin.
 * 3) Meanwhile in covered medium saucepan, boil onions in water to cover for 5 minutes.
 * 4) Drain; set aside.
 * 5) In same saucepan boil potatoes in water to cover 2 minutes, drain.
 * 6) Remove chicken and add onions and potatoes to the casserole; sauté, stirring gently to scrape up brown bits from bottom, until vegetables are lightly browned.
 * 7) Return chicken to casserole.
 * 8) Combine tomato juice, bay leaf, parsley and thyme; pour over chicken.
 * 9) Cover tightly.
 * 10) Bake in preheated 325 degrees oven 45 minutes.
 * 11) Meanwhile in small skillet sauté mushrooms in remaining 2 Tbs. margarine until lightly browned; add, with artichoke hearts, to chicken mixture.
 * 12) Cover tightly; bake 45 minutes longer or until chicken is tender.