* 2 teaspoon vegetable oil
* 1 chicken, cut into 4 pieces (I used boneless skinless chicken breasts and it worked fine)
* Salt and freshly ground black pepper
* 5 bunches scallions, trimmed and thinly sliced
* 1/3 cup white wine
* 3 cups chicken stock
* 2 tablespoon half and half
* Thickening agent of your choice (Wondra, flour, etc)
1. Heat oil in a large skillet over medium high heat. Season chicken with salt and pepper, and cook, until golden, about 5 minutes. Turn chicken, add two thirds of the scallions, and brown chicken on other side, about 3 minutes. Transfer chicken to a platter.
2. Continue to cook scallions until just soft, 1 to 2 minutes more. Add wine, scraping up browned bits with a wooden spoon, and reduce by half.
3. Return chicken to skillet, and add stock. Reduce heat to medium low, and braise, partially covered, until chicken is cooked through, about 50 minutes (shorter if using chicken breasts).
4. Transfer chicken to a platter, and loosely cover with foil. Reduce braising liquid by half over high heat. Add remaining scallions, and cook for 30 seconds; stir in half and half and thickening agent. Season to taste with salt and pepper.
5. Uncover chicken, and spoon scallions sauce over chicken.
I served with mashed potatoes, and everyone put the sauce on the potatoes.