准备

• Position a rack in the bottom third of the oven and heat the oven to 400°F.
• Bring 1 quart of water to a boil in a 2-quart saucepan. Add the onions and cook for 1 minute. Drain in a colander, then rinse with cold water to stop the cooking. Peel the onions, leaving enough of the root end intact that they will remain whole during cooking.
• 从鸡肉上取出giplets，然后丢弃或保存其他用途。拍干鸡肉，修剪多余的脂肪。切断机翼的前两个关节并保留它们。用盐和胡椒粉调味鸡肉内部。桁架鸡。将鸡肉的外部用盐和胡椒调味。
• Heat a 5- to 6-quart Dutch oven or other heavy-duty pot over high heat. Add the olive oil and heat until shimmering hot. Add the chicken, breast side down. Lower the heat to medium high and cook, undisturbed, until nicely browned. Turn the chicken with tongs, being careful not to tear the skin, and brown on the remaining sides, about 10 minutes total. Transfer to a rimmed baking sheet.
• Return the pot to medium-high heat. Add the carrots, mushrooms, cipollini, and reserved wings. Cook, stirring occasionally, until lightly browned, about 3 minutes. With a slotted spoon, transfer the vegetables and wings to the rimmed baking sheet with the chicken. Discard the oil from the pot, add the wine, raise the heat to high, and cook until reduced by half, about 10 minutes. Add the chicken broth and thyme and return the chicken to the pot. Bring the liquid to a simmer, cover, and braise in the oven for 20 minutes. Take the pot out of the oven and increase the oven temperature to 500°F.
• Add the vegetables and wing tips to the pot, return it to the oven (do not cover), and cook until an instant-read thermometer inserted in the breast registers 165°F, about 15 minutes. Transfer the chicken to a cutting board and tent loosely with foil. Transfer the vegetables to a baking dish, cover, and keep warm. Discard the wing tips and thyme.
• 将炖液倒入玻璃测量杯或脂肪分离器中，静置5至10分钟。丢弃脂肪，然后将液体倒入2夸脱的锅中。用中高温煮沸，直到减少到约1-1/2杯，约15分钟。调味，用盐和胡椒粉调味。
• Carve the chicken into breast and leg pieces. Divide the chicken and vegetables among four shallow bowls and pour some of the sauce over all. Sprinkle with the parsley or chervil and serve.