Casserole Roast Chicken With Peas And Prosciutto

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2 tablespoons vegetable oil

One 5-pound chicken

Salt and freshly ground pepper

1 large shallot, finely chopped

3/4 cup dry vermouth

3 ounces prosciutto, sliced 1/4 inch thick and cut into 1/3-inch dice

One 10-ounce package frozen peas

2 tablespoons unsalted butter

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