Marisa over at Slashfood made the French Chicken in a Pot from Feb. 2008 issue of Cook’s Illustrated.
I made this the other day. I used 4 bone-in breasts instead of a whole chicken and I used thyme instead of rosemary (I didn’t have any on hand). It came out well. The jus was nice and I mounted it with pat of homemade butter. I’ll definitely make this again and have a whole chicken waiting in the wings.