Active Time

　　15 min

　　Total Time

　　40 min

　　While the Buffalo salmon<\a> is busy hogging all the sauce, what's the chicken left to do all by its lonesome self? Here, it cozies up with ever-so-sweet scallions for some much-needed TLC that manages to be both new and familiar.

　　

Ingredients

Makes 4 to 6 servings

　　3 lb chicken parts (such as thighs, drumsticks, and/or breast halves)

　　3 bunches scallions

　　3 tablespoons olive oil

　　1/4 cup dry white wine

　　

Step 1

Put a flameproof shallow baking pan on rack in upper third of oven and preheat oven to 500°F.

　　

Step 2

Pat chicken dry. Cut scallions into 2-inch-long pieces, then toss with chicken, oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Roast, without crowding, in hot pan until chicken is browned in spots and just cooked through, about 25 minutes.

　　

Step 3

Transfer chicken and scallions to a serving dish, then straddle pan over 2 burners. Add wine and cook over medium heat, scraping up brown bits, 1 minute. Pour sauce over chicken.