There is [in God] an inexhaustible fountain of blessings. Every kind of dainty is in inexhaustible plenty. Therefore ‘tis called a river of life, rivers of pleasure forevermore (Revelation 22:1). Here the soul manifests itself abundantly without danger of spending the provision. Therefore Christ says to His people, “Eat, O friends; drink, yea, drink abundantly, O beloved” (Song of Songs 5:1). There is no such thing as excess in our taking of this spiritual food. There is no such virtue as temperance in spiritual feasting… At God’s right hand there are pleasures forevermore. There you may eat and drink, and always be satisfied and yet never be glutted. You may eat and drink abundantly and never be in danger of excess.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		March 1993	1	servings

INGREDIENTS

2	lb	Chicken wings; (about 10)
		All-purpose flour seasoned with salt and
		; pepper for dredging the wings
2	tb	Vegetable oil
2	tb	Unsalted butter
1	lg	Onion; halved lengthwise
		; and sliced thin
		; lengthwise
1	lg	Garlic clove; minced
8	oz	Mushrooms; sliced thin, up to
		; 10
1/2	ts	Dried thyme; crumbled
1/2	c	Medium-dry Sherry
1	c	Chicken broth
1	ts	Fresh lemon juice; or to taste
		A; (10-ounce) package
		; frozen peas
		Cooked noodles as an accompaniment

INSTRUCTIONS

Cut off the wing tips, reserving them for another use such as stock if
desired, and halve the wings at the joint. In a shallow bowl dredge the
wings in the flour, shaking off the excess. In a heavy skillet large enough
to hold the wings in one layer without crowding heat the oil and the butter
over moderately high heat until the fat is hot but not smoking and in it
brown the wings. With a slotted spoon transfer the wings to a plate. In the
fat remaining in the skillet cook the onion and the garlic over moderate
heat, stirring, until the onion is softened. Add the mushrooms and the
thyme and cook the mixture, stirring, until the mushrooms are tender. Add
the Sherry and boil the mixture until the liquid is reduced by half. Add
the broth, the juice, and salt and pepper to taste, return the wings to the
skillet, and simmer the mixture, covered partially, for 20 minutes. Stir in
the peas and simmer the mixture, covered, for 5 minutes, or until the peas
are tender. Serve the wings and the sauce with the noodles.
Serves 4 to 6.
Gourmet March 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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