Adapted from a recipe in The Cook and the Gardener by Amanda Hesser (W. W. Norton & Company, 1999), this dish features a multitude of vibrant, aromatic scallions. James Baigrie

This recipe is adapted from one appearing in The Cook and the Gardener by Amanda Hesser (W. W. Norton & Company, 1999).

Yield: serves 4


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


  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, 1-2 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.