Tuesday, August 9, 2011

Fricassee of Chicken Wings Recipe

This was a family favorite when the Kitchen Mouse was just a mouselet.
12 to 14 chicken wings
1 onion stuck with 2 cloves
1 bay leaf
1/2 t. salt
A few celery leaves
1 or 2 parsley sprigs
3 T. margarine
4 T. flour
1/2 cup heavy cream
Salt, pepper and nutmeg
Lemon juice
Chopped parsley

Put first six ingredients in pan with water barely to cover, about 3 cups. Bring to a boil, skim off scum, then reduce heat and simmer about one hour or until just tender. Remove wings and keep warm. Strain and measure broth. Melt margarine in a saucepan and blend in flour. Gradually stir in 1-1/2 cups strained broth and cook, stirring, until thickened. Mix in cream and season to taste with salt, pepper and nutmeg. Add a squeeze of lemon juice and a little chopped parsley. Put wings in sauce and reheat. Serve over rice with another vegetable. Serves 4.

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