Remove the giblets and wash the chicken well. Place in a large earthenware casserole with a lid.

Separate the parsley leaves from their stalks and set aside. Throw the thyme, bay leaves, parsley stalks, and vegetables into the casserole. Pour in the wine and season with a little seas salt and plenty of black pepper. Cover and cook, in the middle of the oven, for 2 1/2 hours. When the chicken is cooked, remove and discard the parsley stalks. Transfer the chicken to a serving platter and cover with plastic wrap. Now boil the potatoes until cooked.

Finely chop the reserved parsley leaves and add to the cooked vegetables, check the seasoning, and stir well.

The best way of serving this dish is to savor the thick vegetable and parsley soup to start with and then move on to the room-temperature chicken, accompanied by the potatoes, with a light Dijon mustard on the side.