This is my version I took from Saveur Magazine found at cooking.com
1 Whole Chicken, cut into pieces
Lard, Tallow, or cooking oil for frying the chicken
Salt and Pepper to taste
5 Bunches Scallions, trimmed and thickly sliced
1/3 Cup White Wine
3 Cups Chicken Stock or Broth
2 Large Russet Potatoes, peeled and cubed
2 Tablespoons Heavy Cream
Break down chicken into serving pieces, legs, thighs, breasts, etc.
Season with salt and pepper and cook, skin side down in a large skillet on medium heat until browned.
Turn and brown other side.
Remove chicken from the skillet onto platter.
Add wine to the skillet, scraping pan with wooden spatula and simmer to reduced by half.
Return chicken to the skillet. Add the potatoes and stock. Simmer on medium low partially covered until potatoes and chicken are cooked through.
Remove chicken to platter again. Add the scallions to skillet, cooking for three minutes. Stir in heavy cream and serve.