Chicken with Fresh Peas and Sparkling Wine
Ingredients
1 whole chicken (about 3 1/2 pounds), cut up into 8 pieces
1 1/4 teaspoons fine-grained sea salt
1/2 teaspoon pepper
2 tablespoons canola oil
1 pound new potatoes, quartered
1 cup chopped onion or leeks
3 cups sparkling white wine
2 cups fresh peas
1 tablespoon unsalted butter
2 tablespoons dill, roughly chopped
Directions
1. Brown the chicken: Preheat oven to 350 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.
2. 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. Yields: 6 servings
Source: Canadian Living
Photo: Ann Stratton
1 whole chicken (about 3 1/2 pounds), cut up into 8 pieces
1 1/4 teaspoons fine-grained sea salt
1/2 teaspoon pepper
2 tablespoons canola oil
1 pound new potatoes, quartered
1 cup chopped onion or leeks
3 cups sparkling white wine
2 cups fresh peas
1 tablespoon unsalted butter
2 tablespoons dill, roughly chopped
Directions
1. Brown the chicken: Preheat oven to 350 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.
2. 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. Yields: 6 servings
Source: Canadian Living
Photo: Ann Stratton
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