- 1 roasting chicken cut into 8 pieces
- 1 lb. new potatoes, or small potatoes
- 3 tbsp olive oil
- 1 lb. ramps, cleaned and trimmed
- ½ cup dry white wine
- ½ cup chicken broth
- Salt and pepper
Preheat oven to 450 degrees F. Toss potatoes and chicken in 2 tbsp olive oil, salt and pepper. Arrange in a heat-proof skillet with the skin side up. Roast in upper part of oven for 20 minutes.
While chicken and potatoes are roasting, prepare ramps. Separate bulbs and stem from the leaves. Thinly slice leaves and reserve. Toss bulbs with remaining olive oil.
After 20 minutes, add ramp bulbs to the chicken and cook 20-30 minutes longer or until chicken meat is done.
Remove chicken and vegetables from the pan, and cover to keep warm. Deglaze pan with chicken broth and wine, scraping up and bits that are stuck. Add ramp leaves and cook briefly. Season sauce with salt and pepper and serve over chicken and vegetables.
Adapted from Gourmet Magazine: April 2000