Ingredients

• 2 teaspoon vegetable oil
• 1 chicken, cut into 4 pieces
• Salt and freshly ground black pepper
• 5 bunches scallions, trimmed and thickly sliced
• 1/3 cup white wine
• 3 cups chicken stock
• 2 russet potatoes, peeled and quartered
• 2 tablespoon heavy cream

Directions

1. Heat oil in a large skillet over medium high heat. Season chicken with salt and pepper, and cook, skin side down, until golden, about 5 minutes. Turn chicken, add two thirds of the scallions, and brown chicken on other side, about 3 minutes. Transfer chicken to a platter.

2. Continue to cook scallions until just soft, 1 to 2 minutes more. Add wine, scraping up browned bits with a wooden spoon, and reduce by half. Return chicken to skillet, and add stock and potatoes. Reduce heat to medium low, and braise, partially covered, until chicken is cooked through, about 50 minutes.

3. Transfer chicken to a platter, and loosely cover with foil. Strain braising liquid into a small bowl. Transfer potatoes and scallions to a medium bowl. Return braising liquid to skillet, and reduce by half over high heat. Add remaining scallions, and cook for 30 seconds. Mash reserved potatoes and scallions with a fork; then stir in heavy cream. Season to taste with salt and pepper.

4. Put potatoes on a serving platter, arrange chicken over potatoes, and spoon scallions over chicken.

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