French Chicken in a Pot

I've made a version of this with scallions, ginger, and soy sauce, which was Chinese Chicken in a Pot, but whatever its passport, this is a fine way to treat a chicken. You brown the bird in a nice big Dutch oven, add some aromatics (celery, onion, bay, carrot, if you want to Frenchify it) then put it, covered with a lid over foil, in a very slow oven (250 degrees!) until done. Normally I wouldn't sacrifice crispy chicken skin for anything, but it is hard to argue with meat this tender, or juice so succulent when reduced and seasoned with lemon juice and served, with the chicken and its vegetables, over rice. Yum. Is it needless to say that the idea came to me via "Cook's Illustrated"?