1 . Position a rack in. the lower third of the oven and heat to 325°F
(163"C).

2. In a large Dutch oven, melt the butter over medium heat until
foamy. Add the onions, garlic, and a large pinch of salt. Cook, stirring
frequently, until the onions are wilted and translucent, about
10 minutes. Add the bay leaves

3. While the onions cook: On a cutting board. pat the chicken
dry, inside and out, with paper towels. Rub with the oil and season
liberally with salt all over, making sure to season the inside cavity as
well. (If you have time, you can place the seasoned chicken on a sheet
pan fitted with a wire rack and dry-brine in the fridge, uncovered, for
12 to 36 hours.

4. Add the wine to the onions, bring to a simmer, and place the
chicken in the Dutch oven, breast-side up. Cover and transfer to the
oven to cook until the thickest part of the chicken breast and the joint
between the drumstick and the thigh register at least 170"F (77"C) on
an instant-read thermometer (or when you wiggle a leg it feels like it
wants to pull right off), 40 to 45 minutes

5. Remove from the oven and set the broiler to high. Return the pot
to the oven, uncovered, and continue cooking until the skin is dry and
golden brown in some spots, about 10 minutes.

6. Remove from the oven and let the chicken rest, uncovered, for
10 minutes

7. Transfer the chicken to a cutting board, cut it into pieces, and
transfer to a serving platter. Pour the onion broth over the chicken.
Serve with flaky salt, butter, baguette, and house salad alongside.