I make a slight variation of this recipe on a regular basis.
I brown only the back, add my aromatics and herbs, stir them around a bit, cover tightly and cook in a slow oven. The result is thoroughly cooked, unctuous dark meat and properly cooked juicy white meat. The sacrifice is crisp skin but it is a healthy sacrifice as the skin goes into the stock instead of my stomach. As an added bonus, I brine, brown, roast and make stock in the same large oval LC - minimizes dish washing.
