Chicken Wings with Salad Leaves

0
Average: 0 (0 votes)
(0 votes)
Chicken Wings with Salad Leaves
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
643
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie643 kcal(31 %)
Protein32.03 g(33 %)
Fat41.43 g(36 %)
Carbohydrates24.66 g(16 %)
Sugar added0 g(0 %)
Roughage5.51 g(18 %)
Vitamin A346.06 mg(43,258 %)
Vitamin D0.08 μg(0 %)
Vitamin E1.27 mg(11 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.15 mg(14 %)
Niacin11.46 mg(96 %)
Vitamin B₆0.59 mg(42 %)
Folate14.37 μg(5 %)
Pantothenic acid0.99 mg(17 %)
Biotin0.02 μg(0 %)
Vitamin B₁₂0.36 μg(12 %)
Vitamin C13.49 mg(14 %)
Potassium317.03 mg(8 %)
Calcium93.29 mg(9 %)
Magnesium29.96 mg(10 %)
Iron3.12 mg(21 %)
Zinc1.99 mg(25 %)
Saturated fatty acids23.42 g
Cholesterol162.99 mg
Author of this recipe:
How healthy are the main ingredients?
shallotgarlicCelery

Ingredients

for
2
Ingredients
8
2 tablespoons
1
shallot (finely sliced)
1 clove
garlic (finely sliced)
1 stick
Celery (finely chopped)
cup
1.333 cups
1 tablespoon
butter (chilled)
In addition
3 tablespoons
2 ½ cups
Wild mushroom (cleaned)
Corn salad (or corn salad to serve)
Product recommendation
Serving Suggestions This makes an elegant starter but you could turn it into a main by adding some very creamy pureed potato

Preparation steps

1.
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.
2.
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.
3.
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.
4.
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.
5.
Meanwhile heat the butter in a pan and cook the mushrooms over a medium heat until tender and golden.
6.
To serve, place the salad on a plate, top with chicken wings and spoon a little sauce around. Spoon around the mushrooms and serve.