Tuesday, August 9, 2011

Chicken Wings Chasseur - French Hunter Style Recipe

2 lbs. chicken wings
Flour for dredging
2 T. butter or margarine
1 T. vegetable oil
1/2 cup chopped scallions
2 T. minced onion
1 clove garlic, minced
1/4 cup mushrooms, sliced
1 T. parsley, minced
1/2 t. thyme
Salt and pepper to taste
1/2 cup dry white wine
3/4 cup chicken broth
1/2 cup tomatoes, peeled, seeded and chopped

Cut off and discard the wing tips and pat the wings dry with paper towels. Sprinkle the wings with salt and pepper and dredge them lightly in flour. In a skillet sauté the wings in butter and oil over medium-high heat, turning them for 5 minutes or until they are browned, and transfer them with a slotted spoon to a dish.

In the fat remaining in the pan, sauté the scallions, onions and garlic until the onion is softened. Add the mushrooms, parsley, salt and pepper to taste and sauté the mixture for 5 minutes. Add the dry white wine and cook the mixture over high heat until the liquid is reduced by half.

Return the wings to the pan and stir in the chicken stock, tomatoes and season to taste with salt and pepper. Bring liquid to a boil, reduce heat and simmer, covered, for 20 minutes. Cook the mixture, uncovered, for 10 more minutes or until wings are tender. Sprinkle the dish with minced parsley. Serves 3 or 4.

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