Roasted chicken, ramps, and potatoes
Erica Landon, Ten01
Stoller, 2008 Pinot Noir Rosé, ‘JV Estate’
Rosé is a wonderful food wine, and pairs well with the fall produce available in Portland. This serious rosé is perfect with food and can handle rich flavors.
¾ lb ramps
1 (3 lb) chicken, cut into 8 pieces
1 lb small red potatoes, halved
2½ tbsp olive oil
½ cup dry white wine
1 cup chicken broth
Preheat oven to 500 degrees.
Trim roots from ramps and slip off outer skin on bulbs if loose. Cut off and reserve leaves, leaving white bulbs attached to slender pink stems.
Place leaves and bulbs in separate bowls.
Pat chicken dry. Put pieces in a large, flameproof, shallow roasting pan, without crowding, and surround with potatoes. Drizzle with 2 tbsp oil and rub all over to coat evenly. Arrange chicken skin-side up, and season with salt and pepper. Roast in upper third of oven for 20 minutes.
Toss bulbs with remaining ½ tbsp oil and season with salt. Scatter bulbs around chicken and roast mixture until breast pieces are just cooked through, 10–15 minutes. Transfer breast pieces to a platter and keep warm. Roast remaining chicken and vegetables 5 minutes more, or until cooked through. Transfer to platter and keep warm, loosely covered with foil. (If crisper skin is desired, broil chicken only, skin-side up, about 2 minutes.)
Pour off fat from roasting pan and straddle pan across 2 burners. Add wine and deglaze pan by cooking over high heat, scraping up brown bits.
Boil wine until reduced to about ¼ cup and add broth. When broth boils, add ramp leaves and stir until wilted and tender, 1–2 minutes. Remove with tongs and add to chicken. Boil pan juices until reduced to about ½ cup and pour around chicken.