Whether you call them spring onions or call them scallions, they feature heavily in this comforting recipe by Diana Henry, as published in A Bird in the Hand. It’s essentially a one pot recipe, although it follows Diana’s usual technique of sealing/browning the chicken first, setting it to one side, and then returning it later in the process.
My biggest worry in this recipe was the potatoes – there simply wasn’t that much liquid, and I wondered whether or not they would cook in such a shallow bath. Not to worry – they cooked beautifully, as did the chicken. The creme fraiche added at the end gives it a richness and creaminess, and the end result is a wonderfully soothing and comforting meal.