Chicken Wings with Salad Leaves
- 8 Chicken wing
- 2 Tbsps butter
- 1 shallot (finely sliced)
- 1 clove garlic cloves (finely sliced)
- 1 stick Celery (finely chopped)
- ⅔ cup white wine
- 1.333 cups strong chicken stock
- 1 Tbsp butter (chilled)
Serving Suggestions This makes an elegant starter but you could turn it into a main by adding some very creamy pureed potato
Prepare the chicken wings. Cut and discard the wing tips, halve the wings at the joint. Working with the smaller joint, remove and discard the thinner bone then scrape meat down the remaining bone making a lollipop.
Heat the butter in a pan and cook the chicken wings on all sides until golden. Remove and set aside. Add the shallot, garlic and celery and sweat without colouring. Return the chicken wings to the pan.
Deglaze with the white wine then reduce until the wine has nearly evaporated. Pour in the stock and reduce until syrupy and the wings are cooked. Use a spoon to baste the wings as they cook.
Once the wings are cooked, remove and keep warm. Whisk the cold butter into the hot sauce until shiny. Return the wings to the pan.
Meanwhile heat the butter in a pan and cook the mushrooms over a medium heat until tender and golden.
To serve, place the salad on a plate, top with chicken wings and spoon a little sauce around. Spoon around the mushrooms and serve.