Ingredients:
- 1 whole chicken
- 1¼ teaspoons fine-grained sea salt
- ½ teaspoon pepper
- 2 tablespoons canola oil
- 1 pound new potatoes
- 1 cup onion or leeks (chopped)
- 3 cups sparkling white wine
- 2 cups fresh peas
- 1 tablespoon unsalted butter
- 2 tablespoons dill (chopped)
Directions
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.
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.