1 whole 4- to 5-pound chicken, quartered, wing tips removed
Olive oil for drizzling
Salt and freshly ground black pepper
1/4 cup vegetable or canola oil
6 shallots, sliced thinly
1 cup dry white wine
2 large carrots, peeled, diced and roasted for 10 minutes
1 tablespoon capers, rinsed
10 red potatoes, scrubbed, quartered and boiled
1 head broccoli, trimmed and cut into bite-size pieces
4 cups chicken stock
2 tablespoons sherry vinegar
1/4 cup chopped fresh parsley leaves, plus more for garnish
4 tablespoons (1/2 stick) unsalted butter
Slices of hearty bread or dinner rolls, for serving
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