1 ½ cups sliced leeks, white part only
1 medium zucchini, cut in ¼-inch slices
2 large sweet red or green peppers, cut in ¼-inch slices
1 large green pepper, cut in ¼-inch strips
2 teaspoons snipped fresh or 1 teaspoon finely crushed dried rosemary leaves
2 teaspoons snipped fresh or 1 teaspoon finely crushed dried thyme leaves
1 ½ teaspoons salt
1/1 cup dry sauterne or other white wine
1 roasting chicken (about 3 pounds)
1 teaspoon clarified butter
Salt
1 small bunch parsley
1 cup 3-inch pieces, leek, green part only
1 tablespoon dry sauterne or other white wine
1. Arrange 1 ½ cups leeks, the zucchini, and peppers in bottom of a Dutch oven. Mix rosemary, thyme, and 1½ teaspoons salt; sprinkle one third of herb mixture over vegetables. Pour 1/3 cup sauterne over vegetables.
2. Rinse chicken and pat dry. Rub chicken with butter and sprinkle with remaining herb mixture. Lightly salt cavity of chicken. Stuff cavity with parsley and green part of leeks; sprinkle with 1 tablespoon sauterne. Place chicken in Dutch oven; cover with lid.
3. Bake at 325° F 2 hours, or until tender. Remove chicken to platter; discard parsley and leek from cavity. Surround chicken with vegetables.
4 SERVINGS