Ingredients
- 1 whole chicken
- 1¼ tsp. fine-grained sea salt
- ½ tsp. pepper
- 2 tbsp. canola oil
- 1 lb. new potatoes
- 1 c. chopped onion or leeks
- 3 c. sparkling white wine
- 2 c. Fresh Peas
- 1 tbsp. unsalted butter
- 2 tbsp. chopped dill
Directions
- Brown the chicken: Preheat oven to 350 degrees F. Line a platter with several layers of paper toweling and set aside. Season the chicken pieces with the salt and pepper. Add the oil to a large, ovenproof skillet set over medium-high heat. Place the chicken pieces, skin-side down, in the skillet and cook until well browned and skin is crispy -- about 5 minutes per side. Remove chicken from skillet to the prepared plate and discard fat, reserving 3 tablespoons.
- Finish the casserole: In the same skillet, add the reserved oil and the potatoes; cook over high heat on one side until browned -- about 10 minutes. Add the onions and cook for 2 minutes. Add the sparkling wine and let boil for 1 minute. Return the chicken pieces to the skillet; transfer to oven and roast for 40 minutes. Add the peas to the skillet and cook for an additional 5 minutes. Dot the chicken pieces with equal amounts of the butter and let it melt over the chicken. Sprinkle the dill over the casserole and serve immediately.
Source: countryliving.com
