Chicken, Roasted w Ramps & Potatoes Serves 4

Preheat oven to 500. Trim roots from ramps and slip off outer skins. Cut off and reserve leaves, leaving white bulbs attached to slender pink stems. Put leaves and bulbs in separate bowls. Pat chicken dry. Put in a flameproof large shallow roasting pan, without crowding, and surround w potatoes. Drizzle w 2T olive oil and rub all over to coat evenly. Arrange chicken skin sides up and season w salt and pepper. Roast in upper third of oven 20 min. Toss bulbs w remaining 1/2 T oil and season w salt. Scatter bulbs around chicken and roast mixture until breast pieces are just cooked through., 10-15 min. Transfer breast pieces to a platter and keep warm. Roast remaining chicken and vegetables 5 min more, or until cooked through. Transfer to platter and keep warm, loosely covered w foil. (If crisper skin is desired, broiled chicken only, skin sides up, about 2 min) 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 1/4 c and add broth. When broth boils, add ramp leaves and stir until wilted and tender, 1-2 min. Remove w tongs and add to chicken. Boil pan juices until reduced to about 1/2 c and pour around chicken.

Ramps 0.75lb
Chicken 3-3.5 lb, cut into 8 pieces
Potato 1 lb small red, halved
Olive Oil 2.5T
Wine, White 0.5c
Stock 1c chicken